Chocolates Two Ways
[Vegan]

1. It's recommend that you make the fillings the day before so they set overnight and get firm enough to fill the chocolates.

To Make the Salted Caramel Filling:

1. Combine the coconut milk, sugar, agave syrup, salt, and xanthan gum in a blender. Start blending on low and increase the speed to high. Blend for 1 minute, until the sugar is dissolved.
2. Pour into a heavy-bottomed medium saucepan and cook over medium-high heat, whisking occasionally just until the mixture begins to bubble.
3. Raise the heat to high and stir constantly until the mixture starts to boil furiously. Stir frequently for 10 minutes, adjusting the heat up or down as necessary to maintain a steady boil.
4. Once the mixture has reduced, let it cool at room temperature and then pour into a clean jar. Cover and refrigerate overnight. It will last up to two weeks in the refrigerator.

To Make the Orange Ganache Filling:

1. Bring the soy milk to a gentle boil in a small saucepan. Immediately remove from the heat and add the chopped chocolate and maple syrup. Use a heatproof silicone spatula to mix the chocolate until it is fully melted and smooth. Stir in the orange essential oil. Set aside at room temperature until cold and refrigerate overnight.

To Make the Chocolates:

1. To temper 10 ounces chocolate, first chop 7 ounces of it and finely grate or chop the remaining 3 ounces. Place the 7 ounces of chopped chocolate in a heatproof bowl set over a pan of gently simmering water until melted, making sure that the bottom of the bowl is not in contact with the hot water. Use the sugar thermometer to check the temperature of the chocolate.
2. When it has reached 105ºF, remove from the heat and stir in the 3 ounces finely grated chocolate. Keep stirring until the temperature of the mixture drops to 80ºF. Set the bowl over the pan of gently simmering water again and heat to 80°F. The chocolate is now tempered and ready for use.

Fill the Moulds:

1. Pour a little of the couverture into each chocolate mould (30 chocolates in total), then turn them upside down so that the insides are fully coated and the excess drips out. Wipe off any chocolate from around the edges of the moulds. Chill until set.
2. Fill 15 chocolates with the salted caramel sauce until they are almost filled to the top. Give the moulds a shake to even the surface of the filling. Chill again, then cover the filling with more of the tempered chocolate. Quickly smooth the surface with a palette knife.
3. Fill the other 15 chocolates with the orange ganache and repeat the process above. The quantity of ganache that you should use will depend on the type of mould and its shape. I would recommend though to drop about 1/4 teaspoon of ganache per chocolate.
4. Leave the chocolates in the refrigerator to set, then release them from their moulds.