Do you want to know how I did it? I invite you to see my publication today, it hurts that #steemit can only be seen and not tasted!

A few days ago I wanted to add to the chocolates a filling that gave me that feeling of panetone, which in my country is consumed a lot during the Christmas season, analyzing the flavors imagine in my mind a map of how I could achieve it in chocolates. Fortunately I had an orange in the fridge which I was going to confit and add it in a ganache of white and bitter chocolate, textured and flavored also with a praline of peanuts and merey, it sounds exquisite truth, but if you want to know how I did this keep looking.

Before starting we must get our orange, and chop it in four equal parts as shown in the photograph.

Then we proceed to extract the part the liquid center of our orange, only leaving the shell to be used with the syrup that we are going to prepare later.

Next, we proceed to remove as much of the white meat as possible from the shells. Once removed we chopped the shells in strips.

Once the strips are chopped, we put them to boil making 4 water changes, with this step we can extract the bitterness typical of orange peels.

At the end of the filtered water changes and let them rest while we make the syrup where they will remain until their use in the ganache that we will elaborate to fill the chocolates.

For the syrup we dilute 1 part of sugar and a part of water on low heat, then insert the orange strips and apply a few drops of lemon so that the sugar does not crystallize and a trickle of rum, then cover the container and keep in the refrigerator . Ideally, store in a glass container with a lid, but this plastic was what I got at the time, but I do not affect the taste or aroma of the product.

Now we make the ganache: 

For the ganache we will use the orange strips that we did previously but now chopped into very small squares, 1 part of white chocolate, a part of bitter chocolate and cream of milk, we can apply a trickle of liquor to obtain a flavor similar to that of paneton ...

Mix everything over low heat and having a homogeneous mixture we proceed to store it in a pastry bag and to refrigerate until the moment of applying it in the Bombón.

To complement our filling, we make a praline of nuts that is nothing more than nuts with caramel.

It was time to make the chocolates using the Belgian bombonier technique, we applied our ganache filling and the crushed praline.

Some time later we unmoulded the chocolates and this was the result of our sweets for today.

I also made other chocolates with the same filling, but using white chocolate, which I think harmonizes very well with the filling, they were exquisite. The ganache can also be tasted together with bread and it is very good too.

This was all for today, I hope you can reproduce this easy recipe at home and good to enjoy it with family and friends, without limiting it I say goodbye wishing you a happy and blessed day!