Camellia and orange ganache
The flower of the camellia plant is known for its fine aromas, loved all over the world in tea infusions. Teas like these pair extremely well with dark chocolate. In this recipe, we even combine it with a mix of dark 811 and the very dark, Power 80 chocolate. The addition of the tea brings out exciting floral notes. The sweet hints of orange and Cointreau give it a nice warm and sunny touch.
Allow to boil. Allow to infuse for 10 minutes, sieve and bring to the boil again.
Pour the cream-glucose mixture onto the chocolates, mix and allow to cool to 35° C.
Now add the soft butter and Cointreau.
Finishing and presentation
Place a small piece of candied orange in the fondant dish and fill up the mould with the chocolate filling. Once set, close the mould with dark chocolate Callebaut 811NV.