Orange Slices

Ingredients

Directions

1kg Basic Ganache; 100g Dark Chocolate; 150g Candied Orange Peel; CuisineWine Triple Sec Gel

Method:

• Finely chop the candied orange peel. Pour some CuisineWine Triple Sec Gel onto the peel to prevent the fruit from sticking to the knife. Allow the liqueur to penetrate.
• Mix the chocolate with the basic ganache and add the chopped peel. Scoop up half a level spoonful of the mixture and use index finger to shape it into an S on baking paper. Allow the shapes to harden and dip them into dark chocolate.