Filling:
112g Whipping cream (millac)
37g Orange juice & one orange zest
112g Sugar
300g Bitter chocolate converture
12g Orange flavour
37g Butter
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Melt butter and add bitter chocolate converture, stir well and leave aside.
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Boil whipping cream, orange juice, orange zest and sugar together then pour to the chocolate, use a hand whisk to mix well and leave aside for later use.
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- 400g Semi sweet dark chocolate
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100g Valrhona 66% chocolate
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Chop the chocolate into pieces and melt the chocolate in double boiler.
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Pour 1st layer of melted chocolate on the mould. Overturn the mould and use a spatula or spoon to knock the side of the mould, to let go the air in the mould and excess chocolate.
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Turn the mould over and use scraper to scrape away the extra chocolate. Let it set in refrigerator for awhile and repeat the procedure the 2nd time.
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Put the filling chocolate in a piping bag and pipe into the chocolate mould case and use another piping bag with melted chocolate to pipe on top of the filling.
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Chilled the orange chocolate praline for few mins before un-mould.