Ingredients
Orange Praline
Hazelnut praline: 448 g
Toofruit® Orange: 17 g
Milk chocolate: 65 g
Cocoa butter: 32 g
Orange zest: 20 g
Magic temper: 3 g
Semi-liquid orange caramel
Orange purée: 90 g
Water: 25 g
Toofruit® Orange: 25 g
Cream: 190 g
Sugar: 135 g
Glucose: 65 g
Butter: 30 g
Orange zest: 15 g
Toofruit® Spray Coating
White chocolate: 290 g
Cocoa butter: 290 g
Toofruit® Orange: 40 g
Orange coloring: 8 g
Preparation
Orange Praline
Melt the cocoa butter and cocoa together. Mix all ingredients until homogeneous. Let the mixture cool before depositing into the chocolate shells.
Semi-liquid orange caramel
Rehydrate the Toofruit® Orange with the water..
Heat the cream and incorporate the paste (water +Toofruit®). Bring to a boil, then add the orange zests and allow to infuse for 20 minutes. Strain.
Dry-cook the sugars until a brown caramel color is obtained.
Deglaze with the hot cream, then with the hot purée.
Cook to 108°C, then add the butter while hot. Pour at 26-28°C.
Toofruit® Spray Coating
Heat the white chocolate and cocoa butter.
Then add the Toofruit® Orange and the coloring.
Spray onto the chocolate shells.
