ORANGE
ILLUSION

Preparation

Heat the cream together with the orange zest, and the sorbitol. Pour this mixture over the Belcolade Origins Noir Ecuador 71, Belcolade Selection Lait Cacao-Trace and the inverted sugar. Mix with a spatula to obtain a ganache. When the ganache reaches 35°C, add the softened butter and mix with an immersion blender.

Put some tempered Belcolade Selection Noir Intense Cacao-Trace on a baking paper and place a 9-mm frame on top. Pour the ganache into the frame and leave to crystalize for 12 hours at 16°C with a humidity level below 60%. 

Put some tempered Belcolade Selection Noir Intense Cacao-Trace on top of the ganache before cutting, and cut the ganache into long strips with a guitar. . Bend them a little before you put them onto the enrobing belt. Enrobe with tempered Belcolade Selection Noir Intense Cacao-Trace. Leave to crystalize.