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.
Bring to the boil.
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.