John Myers
Orange Chocolates
The perfect orange chocolates recipe with a picture and simple step-by-step instructions.
- 200 g Dark chocolate couverture
- Coconut oil
- 150 g Orange peel
- Orange zest
- 3 tsp Apricot brandy
- Freshly squeezed orange juice
- Crush the chocolate and melt it together with a little coconut oil over a water bath.
- Pour the melted chocolate into the praline molds. (Fill completely). Place in the refrigerator for 10-15 minutes so that it hardens slightly. Then turn it over so that the still liquid chocolate can run out. I put a wire rack on a marble plate for this. I got the chocolate off the plate well. After this process there is still chocolate on the edge of the praline molds and so we have our hollow bodies.
- Puree the orange peel together with the brandy. Stir in the orange zest. Pour in as much orange juice until a smooth mass is formed. But don’t make it too runny.
- Now fill the orange mixture into the praline molds. Do not fill up completely. Leave approx. 2 mm space.
- Melt the excess chocolate again and close the pralines with it. Now put the whole thing back in the refrigerator and let it harden completely. Then remove from the mold and enjoy.
- If there is anything left over from the orange mass, see recipe: Orange and marzipan balls (I made more orange mass extra: D)
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