Three ingredients are all it takes to create these simply decadent Dark Chocolate Orange Meltaways; four if you count the cocoa powder for tossing!
Inspiration
When I first made these Dark Chocolate Orange Meltaways in Introduction to Chocolate a few years back, admittedly, I was on the fence about them. I like the chocolate and oil combination for making magic shells to cover frozen treats; less so, for a stand-alone confection.
Yet, each batch I have made, have gone over well with those with whom I've shared them. They usually comment on how much they like the silky, melty texture.
3 Simple Ingredients
That quick melting and cooling that comes with biting into a melt-away, is a result of a combination of fats melting at a lower rate than they would on their own; a.k.a. a eutectic.
The combination of cocoa butter (chocolate) + lauric or tropical fat (coconut oil) creates a eutectic, or more appetizingly, a meltaway. The citrus oil adds a little flavour to raise this simple, three-ingredient confection up a notch.
Flavour Options
Good quality, pure citrus oil can be quite potent, so a little goes a long way in these meltaways. I love using Boyajian's lemon, lime and orange pure oils. I was first introduced to them in the chocolatier program a few years back. Another brand I use, when I can find it, is Bitarome _ I like their blood orange oil. (This is not a sponsored ad - I get asked often about ingredients I use, so just sharing!)
If a nutty flavour is more your speed, skip the citrus oil and go for a nut paste, for something similar to these little addictive squares.
Finishing Options
In class, we finished our meltaways with a light coating of confectioners' sugar. I prefer to coat mine with a dusting of cocoa powder, or depending on the flavour, a fruit powder. If cocoa powder on its own is too bitter for your palate, you can mix it with confectioners' sugar.
I added a few gold flakes for wow factor. They don't stick to the cocoa powder easily, so weren't very practical, but photographed nicely.
Here is a quick video for the visual learners. Would love to know if you make them!
Ingredients
- 150 grams coconut oil or other lauric fat
- 2 grams pure orange oil other citrus oil of your choice
- 500 grams dark chocolate I used Republica del Cacao Ecuador + Peru blend
- cocoa powder for coating
Instructions
- Prepare a 20 x 20cm (8 x 8") ganache frame or baking pan with a removable bottom, by lining the former with acetate sheet or parchment paper and the latter with plastic wrap. Set aside.
- Add the coconut oil to a small bowl or measuring cup and heat to melt. Stir in the citrus oil and allow to cool to 31C. (My sous vide comes in handy, as it keeps the oil and my chocolate at required temperature, until I am ready to use them.)
- Melt the chocolate and stir in the oil mixture, until well combined. Temper and pour into the prepared pan and allow to set. The length of time it takes to set will be dependent on the conditions in your kitchen/home. You can pop it in the refrigerator to set, but you will want to ensure it doesn't set too hard, if you plan to use a guitar (confectionery cutter).
- Toss the squares in cocoa powder to lightly coat. Enjoy!
Radhika says
Jaquee, I learn so much from you! Love your posts....
jacquee | i sugar coat it! says
Ahhh, thank you so much Radhika!
2pots2cook says
Sweet Heavens ! I. Sugar: Coat. It. Amazing ! 🙂 Enjoy your day. I certainly well after seeing these babies 🙂
jacquee | i sugar coat it! says
Pleased I could bring a little sweet pleasure to your day!
justme says
Can you do this somehow with oranges or orange juice? I don't have any orange oil around but they sound really good.
jacquee | i sugar coat it! says
Orange juice could cease the chocolate. Orange extract added to the oil or I've actually made my own flavoured oils.