Mix all ingredients on low for 2 minutes, scrape the bowl and then mix for 3 minutes on medium.
Bake in muffin tins Bake at 365°F till set.
Orange Ganache Method
Bring the almond milk and invert sugar to a boil.
Pour it over the Belcolade chocolates and Classic Orange. Let set for 5 minutes. Mix with a hand bleder.
Deposite 20g Ganache in the bottom of the verrine – More to pipe in the center of the cake cubes
8 Cake Cubes
Orange Mousse
Orange Mousse Method
Whip the Ambiante with the Classic Orange until desired consistency.
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