The unique, natural look of these orange-infused truffles is both eye-catching and easy to achieve. The combination of chocolate and orange endures for a reason - it's delicious!The unique, natural look of these orange-infused truffles is both eye-catching and easy to achieve. The combination of chocolate and orange endures for a reason - it's delicious!The unique, natural look of these orange-infused truffles is both eye-catching and easy to achieve. The combination of c...
- Shelf life:
- 3 Weeks
- Conservation:
- Between 8ºC - 16ºC (46ºF - 60ºF)
Containing: 1 Component
Ganache
Ingredients: Ganache
-
125 gHeavy Cream 35%
-
1 piece(s)orange zest
-
15 gglucose syrup
-
10 gsorbitol powder
-
10 ghoney
-
15 gbutter
Preparation: Ganache
- Combine the cream, orange zest, glucose syrup, sorbitol powder, and honey in a saucepan and bring to a boil.
- Pour the hot cream mixture over the chocolate in a food processor and blend well to emulsify.
- Add the butter and blend well.
- Stream in the liqueur and blend well.
- Agitate the ganache on the tabletop until it reaches a pipeable consistency and a temperature of 30°C/86°F.
- Return the ganache to the food processor and blend again to achieve a perfect texture.
- Pipe oval-shaped truffles onto a tray lined with a silicone mat or guitar sheet.
- Allow the truffles to rest at room temperature until they are set enough to handle.
Tools
- Cooktop
- Saucepan
- Stamp (s)
- Metal Tray
- Piping Bag
- Thermomix or food processor
- Plain round piping tip
- Acetate sheets
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