Rich dark chocolate lingers on the palate eliciting delicate floral notes. The flavour is perfectly balanced chocolate to rediscover at each and every tasting. An alliance of fine cocoa beans from Africa, Central and South America and the Caribbean.
Meaning of the name: Orinoco (in Spanish « rio Orinoco ») is a river in Venezuela and Colombia in South America.

Nutrition Facts :
Cocoa mass, sugar, cocoa butter, emulsifier : soy lecithin, natural extract : vanilla.
Cocoa content :
Dark chocolate contains : Cocoa solids 60% minimum.
Allergens :
May contain traces of nuts, milk and egg proteins, gluten and peanut.

Dimensions :
15,9 x 6,6 x 1 cm

Recipe of plain dark chocolate Ganache

By Gillles Marchal, Creative director

Serves 6
Preparation time: 30 minutes
Resting time: 2 hours
Cooking time: 10 minutes

FROM THE STORES
- 500 ml (2 cups +2 tbsp) single cream
- 2 Orinoco bar 60% minimum cocoa (75g)
- 1 Kuruba bar 60% minimum cocoa (250g, 9oz)
- 1 Monsera bar 37% minimum cocoa (75g)
- 1 Akosombo bars 68% minimum cocoa (75g per bar)
- ½ vanilla pod (bean)

KITCHEN UTENSILS
Whisk

DIRECTIONS
1- Finely chop the dark chocolate and set aside in a mixing bowl. Take the vanilla pod (bean), split the pod length-wise and remove the seeds. In a saucepan, bring the cream to the boil; add half of the vanilla pod (bean), and leave to infuse for 10 minutes. Pour it over the chocolate.

2- Leave the chocolate to melt for 2 minutes, then whisk lightly in small circles, starting from the centre. When the ganache thickens, move the whisk towards the sides of the bowl until you obtain a smooth texture.

3- This mixture of two different substances – one liquid (cream) and, the other fatty (chocolate, because it contains cocoa butter) – is called an emulsion. The same reaction occurs when you make mayonnaise by mixing egg yolks and oil.

4- You can enjoy this ganache warm, or pour it over ice cream, cakes or fresh fruit.

At La Maison du Chocolat, we like to pour it into a stainless steel frame set on a marble slab. We leave it to solidify for 24 hours before covering it with a layer of dark or milk couverture chocolate. The thickness of the coating depends on the type of chocolate we want: if thin and rounded, it becomes a gold bar; rectangular bars are called Caracas, Bacchus or Salvador; and squares go by names Maïko, Zagora or Sylvia.