| I1: | 🍬 | 240 g sugar |
|---|---|---|
| I2: | 🍊 | 2.7 cups OJ from 8ish squeezed oranges |
| I3: | 🧂 | ¼ tsp salt |
| I4: | 🌾 | .75 tsp vanilla (Le Hegaret vanilla-rum) |
| I5: | 🍫 | 3 Lindt 90% bars |
| I6: | 🍊 | Zest from 8ish oranges |
| Step 1: | Add to pot and heat until sugar is dissolved (medium heat) |
|---|---|
| ↖ | I1: 🍬 240 g sugar |
| ↖ | I2: 🍊 2.7 cups OJ from 8ish squeezed oranges |
| ↖ | I3: 🧂 ¼ tsp salt |
| ↖ | I4: 🌾 .75 tsp vanilla (Le Hegaret vanilla-rum) |
| Step 2: | Stir until melted |
| ↖ | I5: 🍫 3 Lindt 90% bars |
| Step 3: | Blend |
| Step 4: | Filter through a fine mesh sieve. Then filter on board |
| Step 5: | Churn |
| Step 6: | Fold in orange zest |
| ↖ | I6: 🍊 Zest from 8ish oranges |
I heated the juice, sugar, and chocolate all together on medium while stirring frequently. There appears to be a little bit of chocolate that was not melting (and creating the dust I try to avoid). For shits and giggles, after blending the chocolate, I poured it across a long board hoping the particulate would affix to the surface. Then I filtered as per usual. Some combination of the attempted de-particulating definitely worked as the final product was very smooth.
Out of the churn, the product was divine. Ok, maybe that’s too strong for praise. The product was very smooth. It didn’t over freeze. Chocolate and orange flavors came through. I’m sure the rum was there if I paid more attention. There is a chance the product is too fatty for some people’s mouth feel. Consider using 80% bars next time. The chocolate was definitely dark enough that you could risk using a lower percentage to cut out some of the cocoa butter.
| I1: | 🍬 | 240 g sugar |
|---|---|---|
| I2: | 🍊 | 2.7 cups OJ from 8ish squeezed oranges |
| I3: | 🧂 | ¼ tsp salt |
| I4: | 🌾 | .75 tsp vanilla (Le Hegaret vanilla-rum) |
| I5: | 🍫 | 2 Lindt 95% bars, 1 Lindt 75% bar |
| I6: | 🍊 | Zest from 8ish oranges |
| Step 1: | Add to pot and heat until sugar is dissolved (medium heat) |
|---|---|
| ↖ | I1: 🍬 240 g sugar |
| ↖ | I2: 🍊 2.7 cups OJ from 8ish squeezed oranges |
| ↖ | I3: 🧂 ¼ tsp salt |
| ↖ | I4: 🌾 .75 tsp vanilla (Le Hegaret vanilla-rum) |
| Step 2: | Stir until melted |
| ↖ | I5: 🍫 2 Lindt 95% bars, 1 Lindt 75% bar |
| Step 3: | Blend |
| Step 4: | Filter through a fine mesh sieve. Then filter on board |
| Step 5: | Churn |
| Step 6: | Fold in orange zest |
| ↖ | I6: 🍊 Zest from 8ish oranges |
I didn’t have the 90% bars, so I used a combination of 70 and 95% bars. Turned out fine. Next time, I need to see which of the filtering steps is getting the powder out.
| I1: | 🍬 | 230 g sugar |
|---|---|---|
| I2: | 🍊 | 2.7 cups OJ from 8ish squeezed oranges |
| I3: | 🧂 | ¼ tsp salt |
| I4: | 🌾 | .75 tsp vanilla (Le Hegaret vanilla-rum) |
| I5: | 🍫 | 3 Lindt 85% bars |
| Step 1: | Add to pot and heat until sugar is dissolved (medium heat) |
|---|---|
| ↖ | I1: 🍬 230 g sugar |
| ↖ | I2: 🍊 2.7 cups OJ from 8ish squeezed oranges |
| ↖ | I3: 🧂 ¼ tsp salt |
| ↖ | I4: 🌾 .75 tsp vanilla (Le Hegaret vanilla-rum) |
| Step 2: | Stir until melted |
| ↖ | I5: 🍫 3 Lindt 85% bars |
| Step 3: | Blend |
| Step 4: | Filter through a fine mesh sieve. Then filter on board |
| Step 5: | Churn |
I didn’t have the 90% bars, so I used 85% bars. I think I may actually prefer 90%, but the texture at 85% was good. If I’m worried about fatty mouthfeel, I think the 85% may actually have been an improvement. That said, the orange flavor felt off. Then I realized it was probably because I used NAVEL oranges. I compared this batch with previous batches and there was a distinct difference in the richness. I’m not sure what non-NAVEL oranges are, but I think those are what I want.
## Variant 1 I1: 240 g sugar I2: 2.7 cups OJ from 8ish squeezed oranges I3: ¼ tsp salt I4: .75 tsp vanilla (Le Hegaret vanilla-rum) I5: 3 Lindt 90% bars I6: Zest from 8ish oranges I(1-4) O1: Add to pot and heat until sugar is dissolved (medium heat) I5 O2: Stir until melted O3: Blend O4: Filter through a fine mesh sieve. Then filter on board O5: Churn I6 O6: Fold in orange zest ### Notes I heated the juice, sugar, and chocolate all together on medium while stirring frequently. There appears to be a little bit of chocolate that was not melting (and creating the dust I try to avoid). For shits and giggles, after blending the chocolate, I poured it across a long board hoping the particulate would affix to the surface. Then I filtered as per usual. Some combination of the attempted de-particulating definitely worked as the final product was very smooth. ### Result Out of the churn, the product was divine. Ok, maybe that’s too strong for praise. The product was very smooth. It didn’t over freeze. Chocolate and orange flavors came through. I’m sure the rum was there if I paid more attention. There is a chance the product is too fatty for some people’s mouth feel. Consider using 80% bars next time. The chocolate was definitely dark enough that you could risk using a lower percentage to cut out some of the cocoa butter. ## Variant 2 I1: 240 g sugar I2: 2.7 cups OJ from 8ish squeezed oranges I3: ¼ tsp salt I4: .75 tsp vanilla (Le Hegaret vanilla-rum) I5: 2 Lindt 95% bars, 1 Lindt 75% bar I6: Zest from 8ish oranges I(1-4) O1: Add to pot and heat until sugar is dissolved (medium heat) I5 O2: Stir until melted O3: Blend O4: Filter through a fine mesh sieve. Then filter on board O5: Churn I6 O6: Fold in orange zest ### Notes I didn’t have the 90% bars, so I used a combination of 70 and 95% bars. Turned out fine. Next time, I need to see which of the filtering steps is getting the powder out. ## Variant 3 I1: 230 g sugar I2: 2.7 cups OJ from 8ish squeezed oranges I3: ¼ tsp salt I4: .75 tsp vanilla (Le Hegaret vanilla-rum) I5: 3 Lindt 85% bars I(1-4) O1: Add to pot and heat until sugar is dissolved (medium heat) I5 O2: Stir until melted O3: Blend O4: Filter through a fine mesh sieve. Then filter on board O5: Churn ### Notes I didn’t have the 90% bars, so I used 85% bars. I think I may actually prefer 90%, but the texture at 85% was good. If I’m worried about fatty mouthfeel, I think the 85% may actually have been an improvement. That said, the orange flavor felt off. Then I realized it was probably because I used NAVEL oranges. I compared this batch with previous batches and there was a distinct difference in the richness. I’m not sure what non-NAVEL oranges are, but I think those are what I want.