Makes: 150
Active time: 1 hour
Setting time: 12 hours plus 2 hours
Coating time: 1 hour
Storage: Up to 2 weeks in an airtight container (preferably at 60°F–64°F/16°C–18°C)

Extracted from Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts (Flammarion, 2019) by FERRANDI Paris. Photography © Rina Nurra2019.

Sweet treats from the Ferrandi School of Culinary Arts.


For the honey-orange ganache

  • 1 ½ cups (350 ml) heavy whipping cream
  • ½ cup (6 oz./170 g) chestnut honey
  • ½ tsp (2 g) fleur de sel
  • 2 tsp (10 g) finely grated orange zest
  • 1.75 oz. (50 g) sorbitol powder
  • 2 oz. (60 g) glucose syrup
  • 4.5 oz. (130 g) milk couverture chocolate, chopped
  • 15.75 oz. (450 g) dark couverture chocolate, 66% cacao, chopped 1.75 oz. (50 g) cocoa butter
  • 5 tbsp (2.75 oz./80 g) butter, preferably 84% butterfat, diced

For coating

  • 2 lb. 3 oz. (1 kg) dark couverture chocolate, 56% cacao, chopped

For decoration

  • 1–2 chocolate transfer sheets, depending on size (design of your choice), cut into 2 × ¾-in (5 × 2-cm rectangles

Special equipment

  • 14-in. (36-cm) square confectionery frame, ½ in. (1 cm) deep
  • Silicone baking mat
  • Instant-read thermometer
  • Immersion blender
  • Dipping fork


For the honey-orange ganache

1Place the confectionery frame on the silicone baking mat. In a saucepan, heat the cream, honey, fleur de sel, orange zest, sorbitol powder, and glucose syrup to 95°F (35°C).

2Meanwhile, melt the milk and dark couverture chocolates and the cocoa butter together in a bowl over a saucepan of barely simmering water (bain-marie).

3When the chocolate mixture reaches 95°F (35°C), pour in the hot cream mixture. Process with the immersion blender to obtain a smooth ganache. Add the butter and process until smooth. Pour the ganache into the confectionery frame and let set for 12 hours in a cool place (preferably 60°F/16°C).

For coating

1Temper the coating chocolate. When the honey-orange ganache center has set, cut it into 1 ½ × ½ -in. (4 × 1.5-cm) rectangles using a sharp knife. With the dipping fork, dip the rectangles into the tempered chocolate until evenly coated (see technique p. 94). Place on a sheet of parchment paper.

For decoration

1Place the chocolate transfer sheet rectangles on top of the freshly dipped bonbons with the design side facing down. Let set for 2 hours, then gently remove the plastic.


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