Orange Piped Truffle Ganache

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!

Recipe

Created by
  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center
  1. Ganache
  2. Finishing the Truffles

Ganache

ingredients preparation
  • 125g
    Heavy Cream 35%
  • 1piece(s)
    orange zest
  • 15g
    glucose syrup
  • 10g
    sorbitol powder
  • 10g
    honey
  • 350g
    811NV
  • 15g
    butter
  1. Combine the cream, orange zest, glucose syrup, sorbitol powder, and honey in a saucepan and bring to a boil.
  2. Pour the hot cream mixture over the chocolate in a food processor and blend well to emulsify.
  3. Add the butter and blend well.
  4. Stream in the liqueur and blend well.
  5. Agitate the ganache on the tabletop until it reaches a pipeable consistency and a temperature of 30°C/86°F.
  6. Return the ganache to the food processor and blend again to achieve a perfect texture.
  7. Pipe oval-shaped truffles onto a tray lined with a silicone mat or guitar sheet.
  8. Allow the truffles to rest at room temperature until they are set enough to handle.

Finishing the Truffles

ingredients preparation
  • DCP-22SP
  • 350g
    811NV
  1. Roll the truffles by hand just a little to create a smooth shape.
  2. Coat the truffles by hand in pre-crystallized dark chocolate.
  3. Immediately roll the truffles in cocoa powder using a table fork. Be sure to roll the truffles in the same direction to create an even carved texture. 
  4. Allow the truffles to harden in the cocoa powder, then sift them to remove the excess cocoa powder.

 

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