22 ounces Fondant (1 lb. 6 oz.)
4 ounces Orange marmalade
1 fluid ounce Grand Marnier or other orange liqueur
3 pounds Bittersweet couverture, for coating molds
Yield: 48 Candies
1. In a machine bowl fitted with the paddle attachment combine the fondant, marmalade and liqueur.
2. Coat the molds using tempered semi or bittersweet couverture, and give them the first cooling.
3. While the chocolate cools, warm the filling in a bain marie over simmering water to 80°F (25°C). Fill the molds with the fondant mixture to within 1/16 inch (2 mm) from the top.
4. When the filling has lightly crusted over, after about 10 minutes, cover with tempered couverture. Chill the chocolates in a cool area until set then unmold.
Notes: Method: Molded
4 ounces Orange marmalade
1 fluid ounce Grand Marnier or other orange liqueur
3 pounds Bittersweet couverture, for coating molds
Yield: 48 Candies
1. In a machine bowl fitted with the paddle attachment combine the fondant, marmalade and liqueur.
2. Coat the molds using tempered semi or bittersweet couverture, and give them the first cooling.
3. While the chocolate cools, warm the filling in a bain marie over simmering water to 80°F (25°C). Fill the molds with the fondant mixture to within 1/16 inch (2 mm) from the top.
4. When the filling has lightly crusted over, after about 10 minutes, cover with tempered couverture. Chill the chocolates in a cool area until set then unmold.
Notes: Method: Molded
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