John Myers
Chocolates: Orange Roses
The perfect chocolates: orange roses recipe with a picture and simple step-by-step instructions.
- 75 g Whole milk couverture
- 3 drops Orange oil
- 1 tablespoon Bitter orange jam *
- Also a silicone praline mold “roses”
- Let the couverture melt slowly and at a low temperature in a water bath. Stir in 3 drops of orange oil and distribute half of the chocolate between the 15 molds. Shake back and forth so that the chocolate spreads.
- Let it set and then use a knife to put small heaps of the orange jam in the middle of the chocolate.
- Now “wrap” the orange jam with the rest of the couverture and shake the whole thing again and then let it set.
- * Link to supply: Bitter orange jam – Revised on January 3rd, 2017
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