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Chocolate ganache with orange oil and spiced salt

A classic flavour pairing gets a major makeover in this modern twist. Make a rich chocolate ganache, infuse olive oil with orange zest and create an aromatic sugar. Serve scoops of the chocolate ganache, drizzled with orange oil and a sprinkling of the spiced sugar.

Chocolate ganache with orange oil and spiced salt

Chocolate ganache with orange oil and spiced salt Credit: Kitti Gould

  • serves

    6

  • prep

    10 minutes

  • cook

    10 minutes

  • difficulty

    Mid

serves

6

people

preparation

10

minutes

cooking

10

minutes

difficulty

Mid

level

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Ingredients

Chocolate ganache
  • 400 g dark chocolate (53% couverture)
  • 350 g water
Orange oil
  • 50 ml extra virgin olive oil
  • 1 orange, zested
Spice mix
  • 50 g coriander seeds
  • 30 g black peppercorns
  • 40 g cardamom seeds
  • 1 cinnamon quill
  • 1 star anise
  • 15 g sugar
To serve
  • 6 g sea salt
Marinating time: 1-2 days
Chilling time: 2-3 hours

Instructions

  1. For the ganache, place the chocolate in a stainless-steel bowl. Bring water to the boil, then pour directly onto chocolate and stir until chocolate melts and emulsifies. Cool to 35˚C then whisk in a stand mixer fitted with the whisk attachment until the temperature drops to 25˚C. Refrigerate for approximately 2 hours.
  2. For the orange oil, combine the olive oil with the orange zest in a stainless-steel bowl and set aside. Allow to infuse for 1-2 days before using.
  3. For the spice mix, roast the spices on a baking tray in oven at 170˚C for 8 minutes. Grind spices in a coffee grinder. Add the sugar and pass through a fine sieve.
  4. To serve, place a scoop of ganache into a bowl. Drizzle with 1 tablespoon of orange oil. Finish with a sprinkle of sea salt and the spice mix.

Photography by Kitti Gould.


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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published

By Brent Savage
Source: SBS



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