Peter Greweling

Orange Butter Ganache

Preparation info
  • Yield:

    150 Pieces

    • Difficulty

      Complex

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Butter, very soft (30°C/86°F)

Method

  1. By hand, mix together the butter and fondant until well combined.
  2. Stream the tempered milk chocolate into the butter mixture while stirring, taking care not to allow chunks of chocolate to form.
  3. Stream in the orange juice concentrate and orange liqueur, stirring until the mixture is homogeneous.
  4. Spread the ganache into a frame