Orange dark chocolate ganache with cinnamon cookie

AW: 0.74
EXPIRY TIME: 5-7 weeks as long as the storage temperature is 16-18C
Orange dark chocolate 70% ganache
Total weight: 306 gr

Ingredients list
150 gr dark chocolate 70%
18 gr coconut milk min 20 % fat
51 gr orange juice
9 gr sorbitol
9 gr grape sugar
12 gr inverted syrup
3 gr lemon juice
15 gr cocoa butter
3 gr orange zest
2 gr cinnamon spice (powdered)
24 gr grape seed oil
15 gr vegan plant based butter


Weight the ingredients.
Take two heatproof bowls. In one put chocolate and cocoa butter. Melt in a microwave to 40 C. Add grape seed oil warmed primarily to 30 C. Add to melted chocolate. Stir and put aside.
In another bowl put orange juice, coconut milk, lemon juice, zest, cinnamon and all sugars. Warm to 35C. Stir well to dissolve the sugars. Add it to melted chocolate and emulsify with a blender. Add vegan butter of room temperature when ganache reaches 33 C. Use blender to emulsify again. Pipe 3/4 of bonbon shell when ganache reaches 29 C. Leave to set at the temperature of 18 C. Then pipe the second layer.

Cinnamon cookie
Total weight: 86 gr

Ingredients list
30 gr vegan and gluten free almond cookie
46 gr vegan milk chocolate Amatika 55%
10 gr grape seed oil
3 gr cinnamon spice (powdered)

Take a food processor and blend cookies for few seconds. Do not blend for a long time so that it won't turn into very fine powder. Our aim here is to get small crumbles.
Melt chocolate to 43-45 C. Add grape seed oil, cinnamon and blended cookies to it. Sir with spatula and temper as milk chocolate. Then pipe over orange ganache.
Leave to set for 10-12 hours.
Notes on ingredients
It is sugar alcohol called polyols. This water-soluble compound is found naturally in some fruits, including apples, apricots, dates, berries, peaches, plums, and figs. It is used to preserve moisture, add sweetness, and provide texture to products, as well as potentially support digestive and oral health.Sorbitol contains approximately two-thirds of the calories of table sugar and provides about 60% of the sweetness.
Grape sugar or Dextrose
It plays an important role in cellular energy production. Dextrose is actually the primary source of energy for most living organisms. This sugar can be found in fruits, honey and fruit juices. Dextrose is the most important sugar in the metabolism, it is quickly absorbed into the cells of the intestine.
Inverted syrup / Maple syrup
Inverted sugar is used in small quantities and can be substituted with maple syrup. It is used to increase flavour. It makes product more resistant to microbial spoilage compared to those made with other sweeteners. Also it prevents sugar crystallisation and ofter smoother product texture.
Vegan butter
Find the one with the maximum fat content with neutral in flavor. I use Flower Farm brand. Butter helps to soften the ganache texture.
Instruments list
Pavoni PC37
Airbrush Iwata 0,6 nozzle
Compressor 4 bar pressure
Paper towels
Coloured cocoa butter:
Roxy and Rich Yellow
Roxy and Rich Gold
Roxy and Rich Orange
Power Flower W hite
You may create your own cocoa butter by yourself too. For this use cocoa butter and oil soluble colouring powder.
Melt cocoa butter to 50 C, add powder and use blender to dissolve powder. Cool down to the working temperature to 30-31C.
For colouring bonbons I use already coloured cocoa butters from Roxy&Rich.
All the colours should be TEMPERED before use.
Melt cocoa butter to 50 C and temper it on a marble slab by moving it back and forth until the temperature drops down to 30-31 C. After that it's ready to be used.