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June Recipes of the Month
 
  These recipes all contain different CuisineWine Cooking Gels.

Orange Slices

 


Ingredients:

  • 1kg Basic Ganache
  • 100g Dark Chocolate
  • 150g Candied Orange Peel
  • CuisineWine Triple Sec Gel



 


Method:

Finely chop the candied orange peel. Pour some CuisineWine Triple Sec Gel onto the peel to prevent the fruit from sticking to the knife. Allow the liqueur to penetrate.
Mix the chocolate with the basic ganache and add the chopped peel. Scoop up half a level spoonful of the mixture and use index finger to shape it into an S on baking paper. Allow the shapes to harden and dip them into dark chocolate.

 

Calvados
 


Ingredients:

  • 400g Whipping Cream
  • 100g Sugar
  • 100g Egg Yolk
  • 200g CuisineWine Calvados Gel
  • 700g Milk Chocolate
  • 500g Milk Chocolate
  • 50g Butter



 


Method:

Bring 2/3 of the cream to the boil. Combine sugar with the egg yolk and fold into 1/3 of the cream. Mix and bring to the boil until mixture binds. Remove from the heat. Add the CuisineWine Calvados Gel and then the chocolate and finally the butter. Fill moulds with chocolate of your choice and allow shells to harden. Introduce centres into chocolate shells with smooth decorating tip. Allow to slightly crust. Seal with chocolate.

 


Marco

 


Ingredients:

  • 800g Whipping Cream
  • 1.1kg White Chocolate
  • 300g Milk Chocolate
  • 150g Butter
  • 300g Marzipan
  • 200g CuisineWine French Brandy Gel


 

 


Method:

Bring the cream to the boil and pour it onto the finely chopped chocolate. Combine the marzipan with the CuisineWine French Brandy Gel. Add butter to the marzipan mixture. Blend well. Pour dark chocolate into a mould. After hardening, introduce centres into chocolate shells using smooth decorating tip. Leave to crust slightly and finish with dark chocolate.



 

Orange Truffle
 



Ingredients:

  • 200g Whipping Cream
  • 200g Corn Syrup
  • 200g Butter
  • 150g Egg Yolks
  • 150g Orange Juice
  • 1.7kg Milk Chocolate
  • 200g CuisineWine Triple Sec Gel


 

 


Method:

Heat the cream together with the corn syrup and the butter. Whip the egg yolks and sugar, then quickly add to the warm milk. Continue to heat to approximately 90 degree C (194 degree F). Add orange juice and boil for a short time. Fold in the chocolate and then the CuisineWine Triple Sec Gel. Leave the mixture to cool. Quickly smooth out in a mixer. Pipe into long strips and allow to crust slightly. Dip the pieces into dark chocolate. Immediately roll in a mixture of dark and white chocolate flakes.


 


Butter Truffle with Amaretto

 



Ingredients:

  • 250g Butter
  • 80g Invert Sugar
  • 500g Milk Chocolate
  • 60g CuisineWine Amaretto Gel




 


Method

Stir the butter until creamy and add the invert sugar. Fold in the chocolate and then the CuisineWine Amaretto Gel. Pipe into ball shapes. Allow to crust overnight before dipping into dark chocolate. Finish with a mixture of castor sugar and 8% finely ground coffee.


 


Orange Chocolate Truffle Balls

 



Ingredients:

  • 1.1g Whipping Cream
  • 250g Corn Syrup
  • Rind from 2 Oranges
  • 50g Sorbitol
  • 60g Orange Compound
  • 50g Invert Sugar
  • 2.3kg Milk Chocolate
  • 60g CuisineWine Triple Sec Gel




 


Method

Bring cream, corn syrup, rind and sorbitol to the boil. Pour this mixture onto the chopped chocolate and immediately add the compound. Whisk the mixture until smooth and add the invert sugar and CuisineWine Triple Sec Gel. Cool as soon as possible.


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HB Ingredients
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