Orange bee

Created by

  • Jean-Pierre Wybauw - Chef and chocolate consultant Belgium
level 2

For this recipe, an interesting pairing is made with yellow flavours: orange and honey. They work so well when combined with chocolate. It's definitely worth giving this ganache a try. It requires some trained chocolatier skills to trim the ganache and enrobe it, yet the end result is extremely rewarding.

Recipe components

Used Callebaut products

Orange bee

IngredientsPreparation
  • 100g
    cream
  • 1piece(s)
    orange zest
  • 1g
    bicarbonate of soda

Bring to the boil.

  • 1piece(s)
    orange juice
  • 30g
    honey

Add the orange juice. Leave the cream to cool below 70°C before mixing in the honey. Then leave to cool to room temperature and sieve.

Pour the cream over the Callets™ and give an emulsion. Let cool down to 30°C and frame.