Orange Pralines with Grand Marnier (Cut Pralines)

For the orange pralines with Grand Marnier, first prepare the orange jelly: Soak gelatin in cold water. Bring orange and lemon juice, Grand Marnier, orange zest and sugar to a boil. Strain. Squeeze gelatin well and dissolve in hot orange juice. Pour the mixture about ½ cm high into a metal frame or square baking dish.

For the ganache, finely chop the candied orange peel, chop the chocolate. Bring the cream to a boil in a saucepan. Remove from the heat, add the chopped chocolate and stir until the chocolate has dissolved and a homogeneous mass has formed. Now stir in the butter. Allow to cool slightly and spread on the orange jelly. Leave the mixture to cool overnight in the refrigerator. Cut the cooled mass into shapes (rectangles, squares).

Prepare the chocolate coating for the dunking mixture or use pre-made dunking mixture from a specialty store. Dip the cooled bricks into the chocolate coating using a chocolate tongs, carefully wipe the coated chocolates off the edge of the bowl to avoid “feet”, and place on a rack to dry. Decorate the dried pralines with chopped candied orange peel.

Store the orange pralines with Grand Marnier in a cool place and consume within 3 weeks.

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