Part 4/8:
- Orange zest (preferably grated with a microplane)
The Process:
Gently melt the chopped chocolate with heated cream, paying attention not to overheat or introduce moisture prematurely. The cream should be hot enough to melt the chocolate smoothly. Once the mixture is glossy and fluid, stir in a splash of Kahlua for flavor and some freshly grated orange zest for a citrusy twist.
The ganache must cool to approximately 60°C (140°F) before pouring, ensuring it is viscous enough to fill the molds without rushing or spilling. If the mixture becomes too thin, melt some additional chocolate and incorporate it gradually.