Viennese Orange Punch
based on dark chocolate
EXPIRY TIME: 4 weeks as long as the storage temperature is 16-18C.
Viennese Orange Ganache
Total weight: 203 gr

Ingredients list
34 gr orange juice
2 gr orange zest
65 gr ocoa 70% dark chocolate
29 gr coconut oil odourless
9 gr sorbitol
18 gr glucose powder
25 gr grape sugar
3 gr brandy
12 gr cointreau liquor
2 gr vegan protein
1,5 gr anise spice

Method
Melt chocolate to 42-43 C and put aside. Melt coconut oil to 40 C too and add to chocolate. Mix well.
In another bowl mix together orange juice, zest. Leave to infuse for 3-4 hours. Then take infused juice and add sugars to it. Warm them to 40 C and mix until dissolved. Then add vegan protein and anise spice. Mix well again. Check the temperature of liquid. If dropped then rewarm it to 40 C again.
Then combine the bowl with orange juice and sugars together with a bowl with melted chocolate. Add liquids to chocolate in 2-3 steps. The temperature of both liquids should be not higher than 40C. If temperature of any of them is lower then reheat it. Emulsify with a blender for at least 1 minute.
Then warm brandy and liquor to 33-34 C and add it to ganache when it reaches 34 C. Emulsify with a blender again.
Pipe into shells when ganache is 27-28C.


Notes on Ingredients
Sorbitol
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 sugar/ Maple syrop
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.
Coconut oil
Choose odourless coconut oil as it won't interfere with the ganache flavour. Butter helps to soften the ganache texture.
Instruments list
Chocolate World CW 1217
Airbrush Iwata 0,6 nozzle
Compressor 4 bar pressure
Hoze
Brush
Alcohol solution: 60 gr alcohol 96% and 40 gr water
Paper towels
Coloured cocoa butter:
Roxy and Rich Orange
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.