Orange Dark Chocolate Ganache

Orange Dark Chocolate Ganache


For: 144 grams


  1. Heat heavy cream, corn syrup, and orange zest to a simmer, stirring to make sure syrup is dissolved.
  2. Strain the cream over the chocolate and set sit for 1 min (make sure you squeeze excess cream from the strained zest).
  3. Stir to emulsify
  4. If using in bon bons, cool to 86F°/30C° before piping


**it is highly recommended to use a scale when working with chocolate to get precise measurements.

**We cool the ganache to 86F°/30C° anytime it is being piped into casted chocolate. This ensures the chocolate will not untemper from the heat of the ganache.

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