Chocolate Nose


This application is made using 2 recipes

  1. Mandarin Liqueur
  2. Orange Ganache

1. Mandarin Liqueur

Water - 200 g
Granulated sugar - 500 g
Glucose - 30 g
Mandarin liqueur 40 % - 100 g


Boil the water, sugar and glucose until 108 °C. Cool down until 70°C and add the Mandarin liquor.
Cover with a cling film and put immediately in the fridge and let it cool down until 15°C.

2. Orange Ganache

Fresh Cream 35 % - 250 g
Zest of orange peel - 1 pc
Cinnamon - 3 pcs
Invert sugar - 40 g
Glucose - 25 g
Belcolade Noir Superieur, D600/J - 350 g
Butter - 55 g


Boil the cream with the zest of orange peel and cinnamon.
Add the invert sugar and glucose. Pour this preparation on the Belcolade Noir Superieur. When the ganache reaches a temperature of 35-38°C, add the butter. Mix well with the hand mixer to have a smooth ganache.

Final assembly

Additional Ingredients
Belcolade Noir Selection, C501/J
Belcolade Pure Prime Pressed
Cocoa Butter

Pour the cooled Mandarin liqueur in the premade moulds (1/3 of the mould. Spray with Belcolade PPP Cocoa Butter onto the liqueur and after pour the ganache on top. Let it crystallize for 12 hours in a room at 18 °C with an average humidity below 60 %. Close with tempered Belcolade Noir Selection.