Delicate White Chocolate Orange Chocolates

Time

Preparation time: 1 hr. 20 min.
Rest period: 6 hours
Total preparation time: 7 hours 20 minutes

If you like white chocolate, you should try these chocolates. With a delicately melting orange filling they provide a fruity pleasure on the cookie plate.

Ingredients for 20 chocolates

  • approx. 200 g white chocolate (couverture), approx. 100 g for the coat and 100 g for the filling
  • 80 ml of cream
  • 20 g of butter
  • Orange flavor, alternatively orange scrub
  • 2 tsp rum
  • Chocolates Silicone molds

preparation

Step 1:

First, melt 100 g of white chocolate in a water bath. Allow to cool for a short time and place in the molds with a spoon. I bought some silicone molds from Amazon some time ago, but I could not find them anymore to link them to here. From the same manufacturer but there is this form, which is just as well suited!
Fill the molds about half full with chocolate and move them in a circle, so that the chocolate lines the entire shape, if necessary with a teaspoon help. Pour the excess chocolate back into the water-bath bowl, again, a teaspoon will help. The molds should only be lined with a thin layer. Other chocolate can later for the? Lid? the chocolates are used.


Fill the molds about half full with chocolate and move them in a circle, so that the chocolate lines the entire shape, if necessary with a teaspoon help.

Now chill the chocolate molds until the chocolate has hardened.

2nd step:

Meanwhile prepare the filling. The remaining chocolate with the cream and butter melt. Remove from heat, add rum and orange flavor. At this point you could also use orange liqueur if you have it at home. However, I did not want to buy the 20? -Likern because of 2 TL and thought it was a great, cheap alternative, which tastes just as orange. Stir the filling until a creamy mass is formed. Now also about an hour cold.


Now put the filling in the poured hollow body so that only about 2 mm of the chocolate shell are exposed.

Put the creamy filling into the poured chocolate molds, so that only about 2 mm of the chocolate shell is exposed at the top.

3rd step:

Then melt the remaining white chocolate and put it over the filling as a lid.


Then melt the remaining white chocolate and put it over the filling as a lid.

Now chill the chocolates for a few hours. Then you can squeeze them out of the molds and, if you like, decorate them with dark chocolate sprinkles.

Good succeed!

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