White Chocolate Orange Almond Cocoa (Print Version)
# Ingredients:
→ Orange Ganache
01 -
120 g white chocolate (preferably Callebaut)
02 -
1 vanilla bean (such as Vanilla Dream), split and seeds scraped
03 -
60 g heavy cream
04 -
30 g freshly squeezed orange juice
05 -
30 g almond paste (such as Felchlin Valencia paste)
06 -
0.4 g ground cinnamon
07 -
Zest of 1 large orange
→ Assembly (per cup)
08 -
300 g milk of choice (such as oat milk)
09 -
30 g whipped cream (optional, for garnish)
10 -
Ground cinnamon, for dusting
11 -
Fresh orange zest, for dusting
12 -
Orange wedge, for garnish
# Instructions:
01 -
Combine white chocolate and almond paste in a heatproof bowl. Melt gently over a bain-marie, stirring until smooth. Remove from heat and set aside.
02 -
In a small saucepan, combine heavy cream, orange zest, vanilla bean seeds and pod, and ground cinnamon. Bring to a light simmer, then remove from heat. Allow mixture to infuse for 10 to 15 minutes.
03 -
Remove vanilla pod from the cream mixture. Pour the infused cream over the melted chocolate-almond mixture. Blend with a hand blender until homogenous. Gradually add orange juice while blending until shiny and smooth.
04 -
Cover ganache and refrigerate for at least two hours, or overnight, until set.
05 -
Heat milk of choice to approximately 85°C. Add 50 g of chilled orange ganache per cup. Blend with a hand blender until smooth and slightly frothy.
06 -
Pour hot chocolate into a serving glass. Top with whipped cream if desired. Dust with ground cinnamon and fresh orange zest. Garnish with an orange wedge and serve immediately.
# Notes:
01 -
For maximum orange flavor, use a fine zesting tool such as a Microplane to obtain only the outermost aromatic layer of the orange peel.