Fine orange pralines

Ingredients for 1 servings:

• 200 g white chocolate coating or ready-made white chocolate pots
• 200 g cream cheese
• 50 g chocolate (70% cocoa)
• 75 g chocolate (85% cocoa)
• 75 g chocolate (orange-almond)
• 1 tbsp powdered sugar
• 3 packets of vanilla sugar
• 15 g flavoring (orange flavor aroma paste)
• 30 ml orange liqueur, can be omitted
• 25 flowers (lavender flowers), sugared

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

In white pots, with lavender blossom and cream cheese. Makes about 25 pieces.

Pour the white chocolate coating into chocolate pots or buy ready-made ones. I always make the pots using either Styrofoam balls or water balloons. In the first case, simply cover the Styrofoam balls (unfortunately, I only ever have 12 on hand, so I always have to make two complete batches) with plastic wrap and secure the wrap with a rubber band. Melt the chocolate, then dip the balls halfway into the chocolate (be sure not to go over the top, as otherwise the shells won’t come off the ball undamaged) and place them on a board lined with baking paper. Place them in the refrigerator to chill, and once the chocolate has set, repeat the process. Using water balloons, it works almost the same, except you can dip the bomb a little beyond the widest part. Otherwise, just inflate the water balloons a little so the pots don’t get too big, and then dip them into the melted chocolate in two rounds. Allow to cool thoroughly and harden, then pierce the water balloons and carefully remove them from the chocolate pot. Whisk the cream cheese with the vanilla sugar, powdered sugar, liqueur, and orange paste until smooth. Carefully melt the chocolate over a bain-marie and pour it into the cream cheese mixture. Stir immediately and mix everything well. Allow to cool briefly (it will set quickly), then fill the pots with a piping bag and decorate with a sugared lavender blossom. Place the chocolates in the refrigerator and chill for at least 3 hours.