Orange Pinwheels


Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Fondant 1000 g 35 oz 95%
Orange juice concentrate 50 g 2 oz 5%
Orange extract or flavoring as needed
Orange coloring as needed
Orange liqueur or water, for thinning as needed
Batch Size 1050 g 37 oz 100%
Cocoa butter spray as needed
Dark chocolate, melted, tempered, for dipping as needed


  1. Prepare starch molds using a pinwheel imprinter. (See Starch-Molding Technique and Theory.)
  2. Heat the fondant over a water bath to 71°C/160°F. Blend in the orange juice concentrate, orange extract, and coloring to achieve the desired flavor and color.
  3. Adjust the consistency, if necessary, using the orange liqueur or water. The fondant should be thin enough to flow through a funnel without setting but not so thin that it will not set in the molds.
  4. Pour the fondant into a warm funnel. Deposit in the molds and allow to set. If necessary, the funnel may be rewarmed in hot water during depositing.
  5. Remove the crystallized fondants from the molds and brush the excess starch off of each piece using a soft, dry pastry brush. Seal the tops of the molded fondant with cocoa butter spray.
  6. Dip the pieces up to the top edges in the tempered dark chocolate.