Ginger & Orange


Working Method

Orange Jaconde
  • Mix TSCC Orange Velvet, almond powder, water, oil and egg yolk  until homogeneous
  • Whip up egg white and sugar on medium speed till soft peak. (meringue)
  • Fold in the meringue into cake batter
  • Bake at 180°C for about 14-16mins

Ginger Gelee
  • Boil ginger juice, water and sugar. Once sugar has dissolved, remove from heat.
  • Add in gelatine.
  • Pour into mould and let set in chiller.

Orange Noir Whipped Ganache
  • Heat up the cream together with the orange zest, let to infuse and cool for a minimum of 1hour in  the chiller.
  • Heat the cream back again to 80˚C
  • Strain the cream over chocolate
  • Mix well and cover the surface with cling film and leave to chill overnight
  • Whip the mixture when needed.

Almond Rocher Coating
  • Melt the chocolate together with oil.
  • Add in the toasted almond nib.
  • Dip the frozen cake into the coating and set aside.

Milk Chocolate Ginger Ganache
  • Heat up the cream together with the ginger juice and pranged zest to about 80˚C.
  • Strain the cream over chocolate blend using an immersion blender.
  • Once the ganache temperature  has reach 30-35˚C, mix in the butter.

Orange Noir Whipped Ganache
  • Boil sugar, milk (water) and glucose.
  • Add gelatine mass.
  • Pour on the chocolate and let the chocolate melt.
  • Add Miroir Glassage Neutre
  • Blend with a mixer. Cover with a plastic film.
  • Use between 25 - 35℃ (depending on the needed viscosity).


Complexity level:  

Tegral Satin Crème Cake Orange Velvet, a complete orange cake mix with visible fruit pieces and contains natural colouring.

Belcolade Noir Selection Cacao Trace contains of real Belgian Chocolate for it great taste and excellent performance.

Miroir Glassage Neutre, convenient neutral glazing for decoration of Bavarois, mousses and fine confectionery products.


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