While I was eating a Terry's Chocolate Orange, I wondered if I could recreate this from scratch. This was my attempt at doing so. It turned out great.
WHAT YOU NEED
- Orange Flavoring
- Gelatin Mold
- Terry's Chocolate Orange
How to make Gelatin Mold (I got the directions from www.observationblogs.com)
20 milliliters room temperature water.
4 grams unflavored gelatin.
24 milliliters glycerin.
Mix the water and gelatin together and let it bloom for 5 minutes. Add in the glycerin. Stir it together over medium to low heat. Once it has liquefied and is cool to the touch, place one slice of Terry's Chocolate Orange in a small bowl and pour the mixture over the orange, making sure to have the pattern facing up. Refrigerate it overnight.
When your mold is set, temper the chocolate. I followed the directions from www.thekitchn.com
Pour the chocolate into your mold and scrape off the sides so it makes a clean line. Let it set up for 5 to 10 minutes and pull out the chocolate. Set it aside. Continue doing this until you have 20 orange wedges.
Once you have all the pieces made, you are ready to assemble the chocolate orange. I found the easiest way to hold all the pieces together was put them inside a cup that was about the same diameter that I needed. I placed the oranges inside the cup to form a circle. I had to trim off some of the edges of the oranges to make them fit. Once this was done, I took the remainder of the tempered chocolate and poured it in the middle of the chocolate orange ball. Make sure the chocolate has set up before you pull it out of the cup.
You can now wrap the chocolate orange up in some gold foil. Whack it and unwrap it and enjoy!
As always, keep it creative and I'll see you in my next video.