Recipes 2006 - 07

Caramel d'Orange

Sugar	250g
Vanilla pod	1/2pc
Orange zest	40g
Butter	20g

Burn the sugar, the vanilla bean and the zest. 
When this starts bubbling, add the butter. 
Flatten thinly on a silicone sheet and allow to cool down.

Gianduja Orange

Caramel d'orange	85g
Callebaut 823NV milk chocolate	225g
Cacao Barry hazelnut praliné	150g

Prepare Gianduja noisette by mixing milk couverture and hazelnut praliné at 40°C. 
Mix the grinded caramel d'orange well with gianduja noisette. 
Place on the prepared frame. 

Ganache Lactée au Miel

Callebaut Origine "Arriba" dark chocolate	580g
Orange honey	100g
Water	30g
Cream	195g
Butter	100g

Boil the orange honey to 120°C and add water. 
Add the cream and mix with the Arriba chocolate. Emulsify with the bar mixer. 
Cool down to 35°C and add the butter. 
Spread the gianduja orange on a sheet and pour the Ganache Latée on the frame to solidify. 
Milk chemiser. 
Dip in dark chocolate. 

Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22.