How To make Orange Creams

Raw Food Recipes: Orange Cream

This Orange Cream is our filling for our Chocolate Orange Crépe. Have them for breakfast or for dessert you will be happy you did. For more recipes like this and other culinary advice join our newsletter by emailing us at info@rawfusionfoods.com.
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Orange Chiffon Cake (Classic Version) - Joyofbaking.com

Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Orange Chiffon Cake. This Orange Chiffon Cake has the flavor of oranges and is both light and fluffy with a moist and tender crumb.
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Chocolate-Dipped Orange Cream Candy

Not only is this recipe easy to make, but there is little prep and few ingredients. This delicious candy tastes just like a creamsicle! In my opinion, it’s the perfect Halloween treat for adults and kids alike.

Ingredients:
¼ cup butter
1 brick of cream cheese
4 cups powdered sugar
1 bag of chocolate chips
1 teaspoon orange extract
15 drops yellow food coloring
3 drops red food coloring

Instructions:

In a medium to large pot, melt the butter over medium heat. Once completely melted, add in the cream cheese. Be sure to stir until the cream cheese has melted. Remove the pot from the heat (set it on a trivet or other heat-protected surface) and add 4 cups of powdered sugar to the melted mixture. Stir well to incorporate all of the powdered sugar. Once combine, add in the extract and food coloring. Mix until the desired color is achieved.

Take a muffin tin and line it with muffin liners. Place a tablespoon of the orange cream candy (which is still hot) into each muffin liner. Once all of the candy has been placed in the liners, set the candy off to the side and begin melting the chocolate. (I removed the chocolate chips from the bag and melted them in a microwave-safe bowl, checking/stirring them every 30 seconds until smooth.) Once the chocolate is fully melted, spoon a little over the tops of the candy in the muffin liners. I added just enough to cover the top of the orange candy. You don’t want a thick layer of chocolate because these candies are eaten cold and a thick layer of chocolate could hurt your teeth when you bite into them.

Once all of the candies have been covered with a thin layer of chocolate, place the muffin tins in the refrigerator for 30 minutes. This will give everything a chance to set up. After 30 minutes, you can remove the candy from the wrappers and package them for the refrigerator or the freezer. (I did layers of candy in freezer-safe containers, making sure to place wax paper in between the layers to prevent the candies from sticking.)

*These candies need to be kept cold since they contain cream cheese.

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Orange Cream Chocolates

I was substituted Wilton’s light Chocolate wafers by my delivery person. It wasn’t a terrible chocolate, but it had a slight caramel flavor. These are definitely better with a dark chocolate or milk chocolate that isn’t light.????

Ingredients

2 1/2 cups confectioner’s sugar
1 1/2 Tbsp corn syrup
2 Tbsp water
1 1/2 butter cubed and softened
3/4 tsp orange oil
1/2 tsp vanilla extract
1 1/2 cups melting chocolate

Instructions

Combine confectioner’s sugar, corn syrup, water, butter, extract, oil.
Wrap Bowl and freeze one hour.
Melt chocolate and fill molds half way.
Form orange filling Into balls and place In chocolate mixture.
Cover with chocolate and refrigerate until hardened.

Chocolate Cremes (Vanilla, Orange and Raspberry)

My Cremes flattened out a little nore than i would have liked so they werent that pretty but they sure are delicious.
Original recipe and idea came from the Hillbilly Kitchen.

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Leslie (The Farming Pastor's Wife)
mail can be sent to:
Leslie Madren
P.O. Box 4574
Asheboro NC , 27205

How to make 10 Filled Chocolates (Mint Creams, Brandy Creams, Rum Creams, Orange Creams and more)

Today I'm going to show you how to make 10 different flavours of Filled Chocolates.

You can find the recipe here:

0:00 - Intro
1:24 - Tempering the Chocolate
3:50 - Mint Creams
6:58 - Brandy Creams
7:56 - Rum Creams
8:50 - Orange Creams
10:02 - Marshmallow
12:02 - Marzipan
12:30 - Irish Cream
13:42 - Cookies and Cream
15:02 - Gingerbread
16:00 - Chilli Creams
17:00 - Removing from the moulds
17:27 - Decorating

You will need:
100g Chocolate

For Mint creams:
You will need:
100g Fondant Icing
1tsp Hot water
1 to 2tsp Mint extract

For Brandy creams:
You will need:
100g Fondant Icing
1tsp Hot water
2tsp Brandy

For Rum creams:
You will need:
100g Fondant Icing
1tsp Hot water
2tsp Rum extract

For Irish creams:
You will need:
100g Fondant Icing
1tsp Hot water
2tsp to 3tsp Irish Cream

For Gingerbread:
You will need:
100g Fondant Icing
1tbsp Hot water
2tsp Ground Ginger extract
1tsp Ground cinnamon

For Chilli creams:
You will need:
100g Fondant Icing
1tbsp Hot water
0.5tsp Crushed Chilli's

For Orange creams:
You will need:
100g Fondant Icing
1tsp Hot water
1 Orange

For Cookies and cream:
You will need:
100g Fondant Icing
1tsp Hot water
2tsp Cream
30g Cookies (crushed)

For Marshmallows:
You will need:
100g Marshmallows
2tsp water

For Marzipan:
You will need:
100g Marzipan