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Okay, thought DD and I could make DP some choc orange eggs for Easter.
I was thinking of grating some orange rind into dark choc before setting. Would I need to use orange essence??
Maybe a choc orange ganache filling??? Could I use Cointreau?
TIA :)
I think a candied orange peel might be nice. Otherwise I have no idea, just want to say Yummmmm Choc Orange.
I think candied peel would be good too. It's not that hard to make. Basically simmering slowly in a sugar syrup.
When you use the peel, make sure not to get the white pith as well. You just want the coloured skin (the same goes when using lemons).
Also, if using the grated peel as you suggested, I wouldn't think that adding essence would be necessary. The peel has lots of oils in it which are quite pungent, and should suffice. Having said that, it would be personal taste.
Lastly, if just making "half" eggs, I think orange ganache would look pretty special piped into the hollow shells with a fluted nozzle.
Have fun! I wish I could have half as much enthusiasm, I'm struggling just to start making a Potica for Easter (Slovenian cake) !
My concern with essence is that it might make the chocolate seize so I would think that sticking to zest would be better unless you are sure the essence is an oil with no water.
I'm prettu sure that a choc ganache filling with Countreu would be delcious if you're a fan of the choc/oarnge combo.
Don't forget to temper it ;)
Yeah. Right. :p:
