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I need to make my dark chocolate ganache have an orange flavour. I considered using actual orange chocolate but it bumps my costs up too much. I then considered adding cointreau but same issue as above.

I will need to make 1.5kg choc/750g cream for the ganache could anyone advise how much orange lorann oil to add to it? I can order it in either a 1 dram or 2 dram bottle.

Or does anyone have another way to do it? Maybe orange juice or zest? If so any idea on quantities to keep the ganache the right consistency?