RECIPE

Choco Orange Ganache

Name: Choco Orange Ganache
Cook time: you can't rush art
Yield: 6
Ingredients: Parfait:; 250ML shop bought Custard; 50ML Milk; 200G White Chocolate; 50G Choco Orange SKITTLES; Liquid Centre:; 50G Choco Orange SKITTLES; 70ML Water; Agar Agar; Chocolate Marquise Base:; 150G 64% Chocolate; 70G Salted Butter; 70 G Caster Sugar; 3 TBSPN Cocoa Powder; 3 Egg Yolks; 200ML Double Cream

TIME

you can't rush art

INGREDIENTS

13 items

MAKES

6 servings

Serving of SKITTLES Desserts, each melted and reformed at a different temperature and dipped in a layer of coloured chocolate and cocoa butter.

Parfait:
250ML shop bought Custard
50ML Milk
200G White Chocolate
50G Choco Orange SKITTLES
Liquid Centre:
50G Choco Orange SKITTLES
70ML Water
Agar Agar
Chocolate Marquise Base:
150G 64% Chocolate
70G Salted Butter
70 G Caster Sugar
3 TBSPN Cocoa Powder
3 Egg Yolks
200ML Double Cream

PRODUCTS USED

SKITTLES Desserts

1.
Over heat, dissolve SKITTLES into milk, but do not boil.
2.
Allow to cool.
3.
Whip cream to soft peaks.
4.
Stir SKITTLES liquid into custard and fold whipped cream into it.
5.
Pipe into moulds and place in the freezer.

1.
Bring water to boil, stir in SKITTLES and dissolve. Add a little agar agar until the mixture becomes as thick as a soup.
2.
Set aside to chill.

1.
Melt the chocolate over a saucer.
2.
Whisk the butter and half the sugar together until the colour changes to white, then add the cocoa powder.
3.
Whip the cream to a soft peak.
4.
In another bowl, whisk the yolks and remaining sugar until light and creamy.
5.
Pour the melted chocolate into the butter mix, slowly.
6.
Add the egg mixture, and finally fold through the whipped cream.
7.
Once completely amalgamated, put into the same size moulds as the parfait and set in the fridge.

1.
Cut a hold through the middle of the parfait and the marquise to make a sauce well.
2.
Squirt in the cold sauce and top with a shard of chocolate. I’ve (Michael O’Hare) sprayed mine silver, but you could do anything you want.