Orange Butter Ganache

Preparation info

  • Difficulty


  • Yield:

    150 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Butter, very soft (30°C/86°F) 110 g 4 oz 15%
Fondant 40 g 1.5 oz 5%
Milk chocolate, melted, tempered, at 30°C/86°F 480 g 17 oz 69%
Orange juice concentrate 50 g 2 oz 8%
Orange liqueur 20 g 1 oz 3%
Batch Size 700 g 25.5 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Orange zest confit, for finishing (see Note) as needed


  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 12 × 12 × ¼ in set on parchment paper. Allow to crystallize until firm enough to handle, about 20 minutes.
  5. Remove the frame from the slab.
  6. Precoat one side of the slab with the tempered dark chocolate.
  7. Allow the precoat to crystallize. Then cut the slab into squares, using the 22.5-mm strings on a guitar.
  8. Dip the squares in the tempered dark chocolate.
  9. When the chocolate begins to set, place a piece of the candied orange zest diagonally across the top of each piece.