10 ounces Milk chocolate couverture, finely chopped
2 ounces Cocoa butter or additional milk chocolate, finely chopped
10 fluid ounces Heavy cream
3 ounces Hazelnut paste
3 ounces Candied Orange Peel, finely chopped
1 fluid ounce Grand Marnier or orange liqueur
3 pounds Semisweet couverture, for coating molds
Yield: 56 Candies
1. Combine the chopped milk chocolate and cocoa butter, if using, in a large bowl. Set aside.
2. Boil the heavy cream. Add it to the chocolate mixture in 5 increments stirring with a rubber spatula after each addition.
3. Stir in the hazelnut paste, candied peel and Grand Marnier.
4. Coat the molds with tempered semi sweet couverture and give the first cooling.
5. Pipe the ganache 1/16 inch (2 millimeters) away from the edge.
6. When filling has sufficiently set, cover with tempered couverture to seal. Chill the chocolates in a cool area until set then unmold.
Notes: Method: Molded
2 ounces Cocoa butter or additional milk chocolate, finely chopped
10 fluid ounces Heavy cream
3 ounces Hazelnut paste
3 ounces Candied Orange Peel, finely chopped
1 fluid ounce Grand Marnier or orange liqueur
3 pounds Semisweet couverture, for coating molds
Yield: 56 Candies
1. Combine the chopped milk chocolate and cocoa butter, if using, in a large bowl. Set aside.
2. Boil the heavy cream. Add it to the chocolate mixture in 5 increments stirring with a rubber spatula after each addition.
3. Stir in the hazelnut paste, candied peel and Grand Marnier.
4. Coat the molds with tempered semi sweet couverture and give the first cooling.
5. Pipe the ganache 1/16 inch (2 millimeters) away from the edge.
6. When filling has sufficiently set, cover with tempered couverture to seal. Chill the chocolates in a cool area until set then unmold.
Notes: Method: Molded
