ingredients

ganache

225 gr. Cream
600 gr. Cover of finely chopped milk chocolate
75 gr. Cointreau
900 gr. FARCICIOCK ORANGE
HOLLOW BODY WITH MILK CHOCOLATE - 170/180 pieces
STICKS - 170/180 pieces

preparation

Boil the cream, pour it over the milk chocolate and emulsify by adding the Cointreau. Fill half of the hollow body with FARCICIOCK ORANGE and the other half with the Ganache (ideal temperature for filling 28° C). Close the sphere with the previously tempered milk chocolate, insert a stick and let it cool. Finally, immerge the spheres in the previously tempered dark chocolate..

> back to recipes menù