Orange caramels & ginger praline

by Michael Favila @ 19 Sep 2013

Ingredients
Orange Caramel Ganache
120g         sugar
50g           glucose
50g           cream (35%), warmed
80ml          orange juice
100g         milk chocolate (35%)
12              dark chocolate shells

Ginger Ganache
170g         cream (35%)
30g           glucose
275g         milk chocolate (35%)
20g           butter
10ml          ginger juice

Preparation
For the orange caramel ganache: Heat the sugar and glucose in a saucepan over a low heat until sugar has caramelised. Deglaze with the warmed cream and add in the orange juice. Pour the orange caramel over the milk chocolate and whisk with a hand-held blender until homogenised. When the orange caramel ganache is about 31˚C, pipe half fulll into the dark chocolate shells.

For the ginger ganache: Heat the cream and glucose in a saucepan over a low heat and then pour over the milk chocolate. Whisk well. Add in the butter and ginger juice and whisk with a hand-held blender until homogenised. Pipe the ginger ganache into the orange caramel ganache dark chocolate shells and crystallise overnight. Makes

Orange caramels & ginger praline

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