Ewald Notter

Cointreau

Preparation info
  • Yield:

    80

    Pralines
    • Difficulty

      Easy

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

Method

  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 t