— Melissa Lloyd

So I know my way but it's your way. What do we? Well, I would add a little bit of orange liqueur to the liquid if I'm making a ganache before it's for children. It's for children Chef Scott. Hello. I would cook gonna get control. No, I guess what you're saying for. My children is key. Okay, so I would Infuse my I make a ganache it unless you want to put them to bed. Yeah. I didn't use it with orange just and a strong amount of orange juice and strain that out before I had that cream to my chocolate to make my ganache. Is that right? Yes. Yes. Yeah. Yeah use orange. Zest use orange zest. You what you do, you take you you take your organic oranges or you take oranges that you wash really well because they are coated with wax. Okay, all those citruses if they are so beautiful when they're not organic, they it's it's pure works. So you gotta watch this with warm water and then and then what you do use zest The those oranges so Mandarin whatever or interest is is is what this ladies asking straight into the heavy cream. So so the oils will actually go straight in that in that cream or other people rub rub take a sugar cubes and they're rub it rub the orange which is and then they put the sugar in in the cream same thing same difference, but it it will it will bring you bring the ganache a better flavor and trying to to press orange juice into the the cream to make me ganaches. That doesn't work just doesn't that's it. It's I don't know it just you just liquefying the the ganache you see sort of the does that Yeah disaster is the best is the best way to to do that. After that. You have to you have to see what type of chocolate you using. Usually the the rule of thumb is if you use an acidic flavor for a truffle chocolate truffle, you got to use a chocolate. That is not very acidic. Yeah, so A dark chocolates they can they can have any kind of flavor profile. It's just like wine. Some some are more acidic than others, but one thing is sure if you use milk high quality milk chocolate. Those go very very well with any acidic flavors such as lemon oranges passion fruit goes very very well. That's what usually we do in production, you know, because it's it's just a great combination to sweetness of the milk chocolate goes very well with the acidity of the of the citruses. Great, so Melissa using milk chocolate and orange zest and zesting right over the cream on when you're making a ganache not using specifically the nut butter chocolate recipe but typical ganaches will be used when yes truffles.