Components
- 200 g de chocolate com 55% de cacau
- 3/4 cup of fresh cream from milk
- 1 tablespoon of orange liqueur
- 1 cinnamon stick
- Half a teaspoon of orange-baia zest
Setup phase
- Coat with chocolate (or use chocolate chips if you prefer). Place in a glass bowl and mix in heavy cream, cinnamon, and orange zest. Note: be careful to avoid the white pith when grating the orange peel, as it can make the dish bitter. It’s best to use a grater designed specifically for citrus.
- Place the bowl in the microwave at medium power, heating for 1-minute intervals and stirring in between each, until the chocolate is fully melted.
- Take out the cinnamon stick, pour in the liqueur, and stir thoroughly. Once combined, place it in the refrigerator for approximately 10 minutes. After removing it from the fridge, stir again—this step helps achieve a creamy texture for the ganache. If the weather is very warm, repeat the chilling and stirring process until the desired consistency is reached.
