This Chocolate Orange Bomb bonbon recipe packs a seductive orange one two punch: They involve candied orange peel pureed with a kiss of Grand Marnier, mixed together with chocolate, then enrobed in a chocolate shell. This is a great vegan bonbon to have on hand when assembling your own box of chocolates for a special occasion.
3 oz Candied Orange Peel
1 Tablespoon Grand Marnier
10 ounces semi-sweet chocolate
7 Tablespoons canola oil
8 oz semi-sweet chocolate
Place the candied orange peel and the Grand Marnier in a food processor and pulse until the mixture resembles coarse sand. Set aside.
Using a double boiler, melt the 10 ounces of chocolate with the canola oil while stirring occasionally until there are no more solid pieces. Turn off the heat under the double boiler. Mix in the candied orange peel and Grand Marnier mixture until well incorporated. The mixture will thicken considerably.
Transfer the mixture to a clean surface such as a cutting board and allow the mixture to cool until you can work with it easily without burning yourself. Using the palm of your hand, roll pieces of the chocolate into 1 inch diameter balls and place them on a cookie sheet lined with parchment paper or wax paper. When you've used up all of the chocolate orange mixture, place the cookie sheet in the freezer for an hour or so.
Clean top bowl of the double boiler and melt 8 ounces of semi-sweet chocolate just like you did in step 2. Remove the cookie sheet with the chocolate orange balls from the freezer. Take one and roll it around in the melted chocolate in the double boiler until it's evenly coated, then carefully transfer it back to the cookie sheet. Repeat this process for the remainder of the chocolate orange balls. Place the cookie sheet back into the freezer for about another hour so the chocolate hardens.
Store the Chocolate Orange Bombs in a cool dry place. Makes about 20.
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