|Dark couverture, 63%|
|Unsalted butter, softened|
|Grated orange zest|
|Dark Chocolate Discs|
|Dark couverture, 63%, tempered, for dipping|
1 Melt the dark couverture in the oven at 90&F/32.2&C, or use tempered couverture.
2 In a bowl, blend the butter and orange zest by hand with a spatula until smooth.
3 Mix the butter-zest mixture and the couverture together either by hand, using a spatula, or in a stand mixer fitted with the paddle attachment. The closer the temperatures of the butter and the couverture, the easier it will be to blend them together. Stir to a smooth consistency.
4 Add the Cointreau. Blend in the Cointreau very well using a spatula or a stand mixer fitted with the paddle attachment to create a smooth ganache.
5 Pipe the ganache onto the chocolate discs using a pastry bag with a plain size-12 tip.
If the ganache is too soft, let it set before piping. If the ganache is too cold, it can be warmed in a water bath or stirred. Stirring will aerate the ganache, leaving a lighter mouthfeel.
6 Allow the piped ganache to set for 1 hour at room temperature.
7 Once the ganache is fully crystallized, dip the pieces in the dark couverture using a dipping fork. Let the couverture completely set.
8 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.
© 2011 All rights reserved. Published by Wiley.