Ingredients
Spiced Orange Essence
300 g / 10.5 oz Honey
200 g / 7.0 oz Orange juice
10 g / 0.3 oz Orange Peel
2 ea Lemon juice
10 g / 0.3 oz Lemon Peel
7 g / 0.2 oz Cinnamon Sticks
2 ea Star Anis
1 ea Vanilla Stick
2 ea Cloves
10 g / 0.3 oz Orange liqueur
10 g / 0.3 oz Kirsch liqueur

Ganache
30 g / 1.0 oz Butter
8 g / 0.2 oz Fresh rosemary
100 g / 3.5 oz Heavy cream 35%
25 g / 0.8 oz Trimoline
50 g / 1.7 oz Granulated sugar
10 g / .35 oz Orange Compound
350 g / 12.2 oz Maracaibo Criolait 38%
80 g / 2.8 oz Butter

Preparation
Spiced Orange Essence
Boil all ingredients except the two liquors. Reduce the liquid, bycooking slowly on the stove to 800 g/28 oz. Add Orange and Kirsch liqueurs.

Ganache
Dust rosemary in butter, add heavy cream and Trimoline, soak itfor 10 minutes. Add the Orange Compound and re-boil it again.Add slowly the Ganache and the spiced orange essence underthe Maracaibo Criolait 38%. Homogenize by using a hand blender.Add the soft butter under the ganache.

Setting
Fill up the Ganache into a frame 26 x 35 cm / 10.24 x13.8 inches.Let it set by room temperature for about 24 hours. After setting,cover the bottom with tempered Maracaibo Criolait 38 %. Cutsquares 2x 2 cm / 0.8 x 0.8 inches by using a praline guitar. Dip in Maracaibo Criolait 38%. Spray tempered MaracaiboClasificado 65% by using the spray gun and dust immediately with Cocoa Powder.

Decoration
Decorate with Gold Leaf Sheet.

Specialty Ingredients
#31117   FELCHLIN-Swiss MARACAIBO CRIOLAIT 38%
#31118   FELCHLIN-Swiss MARACAIBO RONDO 65%
#22302   FELCHLIN-Swiss ORANGE PEEL
#22301   FELCHLIN-Swiss LEMON PEEL
#31301   FELCHLIN-Swiss COCOA POWDER
#41107   BAKBEL Orange Compound
#90062G  Gold Leaf Sheets
#90071   Madagascar Vanilla Bean
#90435   Trimoline