Valencia

Learning how to infuse flavor into chocolates allows you to come up with different creations. In this recipe, natural orange flavor goes into dark chocolate—a perfect pairing.


Makes 24 squares Prep Time 40 minutes plus chilling time Cooking Time 20 minutes

200 grams dark chocolate pieces
140 grams non-dairy whipping cream
1 orange, zested
6 grams (1 teaspoon) Cointreau
extra dark chocolate for spreading and dipping

1  Combine non-dairy whipping cream and orange zest in a saucepan. Bring to a boil, then remove from fire. Set aside for 10 minutes to allow the orange to infuse its flavor into the cream.

2  After 10 minutes, bring cream to a boil again. (Or put it in the microwave and heat it for 30 seconds to 1 minute, until it boils.) Pour orange-infused cream through a strainer over the chocolate. Press orange rind against strainer to infuse more flavor. Allow the hot cream to melt the chocolate.

3  Once you see that the chocolate starts melting, stir until all the chocolate pieces melt to achieve a smooth, creamy consistency. If stirring reveals some chocolate pieces left inside, zap it in the microwave for 20 more seconds then stir again. Repeat this procedure until you achieve the desired creamy consistency and right temperature. Remember to leave the bowl inside the microwave for only 20 seconds each time.

4  Add Cointreau, then pour the ganache into a 4-by-4-inch square mold or a shallow baking pan lined with wax paper. Nicolay used four aluminum sticks, which he purchased in a hardware store and used to form a square.

5  Use an angled spatula to spread the ganache evenly onto the frame. Allow to set for 1 hour inside the chiller.

6  Temper some of your extra dark chocolate. Once cooled to the ideal working temperature, spread a very thin layer of tempered chocolate on top of the cooled and set ganache. This will make it easier to coat the squares in chocolate later.

7  Take out the frame, then trim the four sides of the chocolate square to make it even. Cut into squares. Warm the knife by putting it on top of a stove. This makes it easier for you to cut the chocolate.

8  Place a square of chocolate in a chocolate-dipping fork, chocolate-glazed side down. Coat the entire piece with the remaining tempered chocolate. Raise the fork to remove excess chocolate then slide into a clean sheet of wax paper.

9  Decorate chocolate as you wish. You can place a piece of transfer sheet on top (which is like sticker paper) or a nut like pistachio or hazelnut. Pat transfer sheet with a metal spatula for an even coating. You can also use the chocolate dipping fork to make various designs in the chocolate by imprinting the fork design on top of the chocolate or by making a diagonal line across the center.

Photography by David Hanson │ Recipe by Benoit Nicolay using Belcolade Chocolate Products │ Styling by Sharlene Tan

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