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(Experiment 82) Orange cream chocolate

Not my type of chocolate personally, way too sweet ( I am already sweet enough). Kids wanted me to do it so here it is.
Note that you can replace the filling with something else like mint or strawberries etc, simply replace the oil and obviously don’t use orange coloring if you are doing strawberries.
You need

  • 1/2tbs orange oil ( food grade)
  • (optional) orange food coloring*
  • dash vanilla extract
  • 150g icing sugar ( sifted)
  • 1-2tbsp water
  • 1tsp corn syrup
  • 14g butter room temperature
  • ~2-300g chocolate


*I could not find orange food coloring so I had to do art craft mixing yellow and red together. Yeah….. ended up with an orangish-brown color *sigh*

Note: Below I’m molding the chocolate using a silicone mold; which is not ideal. Polycarbonate is a much better choice). I hate doing chocolate in silicone but at that time, I did not have polycarbonate mold with squares. Silicone mold wiggles too much to my taste and I always make a mess.

If you won’t be molding them, do the filling first, roll it down between 2 parchment paper, and put it in the fridge for 20 minutes. Cut in whatever shape you fancy, and put in the freezer for 20 minutes. After that simply dip in your tempered chocolate

  1. First, it’s time to temper your chocolate, follow instructions here.
  2. For the instruction on how to mold chocolate please see this tutorial I made. It’s for polycarbonate but it’s the same process.
  3. For the filling, stir the sugar,1tbsp water, corn syrup, and vanilla extract together using a mixing bowl, stir until it’s all combined. Depending on how liquid you want the filling to be, add some more water; in total, I have put 1.5tbsp. Add the orange oil and coloring and stir them in.

    PS: this was the last time I used a silicone mold. I swore so much that I purchased myself a polycarbonate one. I was lucky the end result was not too bad.

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