- Heat heavy cream, corn syrup, and orange zest to a simmer, stirring to make sure syrup is dissolved.
- Strain the cream over the chocolate and set sit for 1 min (make sure you squeeze excess cream from the strained zest).
- Stir to emulsify
- 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.