Can’t Cointreau-l Myself Around You! Vegan Orange Chocolates
Ingredients
- 5g Roxy&Rich Coloured Cocoa Butter; Tiffany Blue - SCR1150C
- 5-10g Roxy&Rich Coloured Cocoa Butter; Peach Moonstone - SCR1504C
- 5-10g Roxy&Rich Coloured Cocoa Butter; Orange Garnet - SCR1309C
- 15g - Roxy&Rich Coloured Cocoa Butter; Snow White - SCR1000C
- 3g - Roxy&Rich Coloured Cocoa Butter; Sandy Pink - SCR1096C
- 450g Callebaut NXT Dairy Free Milk Taste Chocolate - SCC1752
- 75g Dairy Free Whipping Cream
- 10g 60% vol Cointreau - SCL105
- 2 drops Orange Spice Drops - SCF1291
- 20g Confectionary Glucose Syrup - SCA118
- 30g Dairy Free Butter
Method
Can’t Cointreau-l myself around you!
Orange you glad we said I love you? This Valentine's day, indulge in a soft, decadent Cointreau and orange infused ganache, encased in a colourful shell and an expression of passion. Spreading the love to all creatures this year, this chocolate is made with vegan products, including vegan milk chocolate and cream alternative!
How to Make Vegan Orange Cointreau Chocolates:
Decoration and shelling
5g Roxy&Rich Coloured Cocoa Butter; Tiffany Blue
5-10g Roxy&Rich Coloured Cocoa Butter; Peach Moonstone
5-10g Roxy&Rich Coloured Cocoa Butter; Orange Garnet
15g - Roxy&Rich Coloured Cocoa Butter; Snow White
3g - Roxy&Rich Coloured Cocoa Butter; Sandy Pink
300g Callebaut NXT Dairy Free Milk Taste Chocolate
Ganache
150g Callebaut NXT Dairy Free Milk Taste Chocolate
75g Dairy Free Whipping Cream
10g 60% vol Cointreau
2 drops Orange Spice Drops
20g Confectionery Glucose Syrup
30g Dairy Free Butter
Step 1 - Make the shells
Using a toothbrush and a sharp edge (such as a scraper or knife), flick the Tiffany Blue cocoa butter into your freshly polished mould. Leave to set.
Then, using a spoon or brush, splash long streaks of the Peach Moonstone and Orange Garnet cocoa butters and leave to crystallize.
To finish the mould decoration, combine 15g of Snow White and 3g of Sandy Pink cocoa butter, and spray an even layer into each mould cavity. Just as before, leave to set!
Temper 300g of Callebaut’s NXT chocolate using your preferred method, and shell the moulds. This tempers like any other chocolate - with a working temperature of around 31°C. You guessed it - leave to set once more!
Step 2 - Make the Ganache
Combine the cream and glucose in a pan and bring to a boil, mixing together thoroughly.
Leave the mixture to cool to 40°C, then mix in thoroughly your Cointreau and orange Spice Drops.
Temper another 150g of NXT chocolate, and mix the cooled cream and chocolate together using a hand blender (making sure not to combine air into the mixture to ensure a longer shelf life - for more tips on extending shelf life of ganache, click here), add 30g butter and mix until smooth and shiny.
Pour the ganache into a piping bag and fill the shells, then leave to set
Step 3 - Cap and package
Re temper the NXT chocolate left over from shelling and use this to cap off the chocolates.
Scrape off the excess chocolate into suitable storage to use at a later date, and leave the chocolates to set.
Once set, package the chocolates, we’d recommend our heart-shaped box for valentines, however we have a wide range of packaging for you to explore!
We hope you’re romanced by these delicious chocolates, and from all us at Keylink, have a very happy Valentine’s Day!
Approximate costs
Add ingredients to your order
Roxy & Rich
Coloured Cocoa Butter; Tiffany Blue
1.4kg; Artist E171 Free
SCR1150C
Out of stock - No ETA: To Order Only
Roxy & Rich
Coloured Cocoa Butter; Peach Moonstone
1kg; Gemstone E171 Free
SCR1504C
Out of stock - No ETA: To Order Only
Roxy & Rich
Coloured Cocoa Butter; Orange Garnet
1kg; Gemstone E171
SCR1309C
Out of stock - No ETA: To Order Only
Roxy & Rich
Coloured Cocoa Butter; Snow White
1kg; Artist E171
SCR1000C
Out of stock - No ETA: To Order Only
Roxy & Rich
Coloured Cocoa Butter; Sandy Pink
1kg; Artist E171
SCR1096C
Out of stock - No ETA: To Order Only
Liqueurs
Cointreau 60% vol Concentrated Alcohol
(Duty Paid of £86.22 per 5 litres)
SCL105
Click here for ideas on how to create a Cointreau Crème ganache.
In-stock: 2
Keylink
Orange Spice Drops
4 drops = zest of half orange
SCF1291
Spice Drops are concentrated extracts that retain all the natural goodness and authentic flavour of the herbs, fruits an...
In-stock: 6
Glucose Syrup
Confectionery Glucose Syrup
with 38 Dextrose Equivalent
SCA118
Generally used in addition to sugar, glucose prevents the recrystallization of sugar and improves the stability of the p...
In-stock: 66