(Experiment 82) Orange cream chocolate
Ingredients
- 1/2 tbs orange oil food grade
- optional orange food coloring*
- dash vanilla extract
- 150 g icing sugar sifted
- 1-2 tbsp water
- 1 tsp corn syrup
- 14 g butter room temperature
- ~2-300g chocolate
Instructions
- 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
- First, it’s time to temper your chocolate
- For the instruction on how to mold chocolate please see this tutorial I made. It’s for polycarbonate but it’s the same process.
- 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.
Notes
Below I’m molding the chocolate using a silicone mold; which is not great. 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.
