Ciocko Ciups Orange

Pasticceria
Ingredients
  • 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.

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