Peter Greweling

Orange Truffles

Preparation info

  • Difficulty

    Easy

  • Yield:

    130

    Truffles

Appears in

top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Heavy cream 130 g 5 oz 16%
Glucose syrup 40 g 1 oz 5%
White chocolate, unmelted, tempered, chopped 500 g 18 oz 62%
Cocoa butter, unmelted, tempered, chopped 30 g 1 oz 4%
Butter, soft 10 g 0.5 oz 2%
Orange liqueur 30 g 1 oz 3%
Orange confit, diced 3 mm/⅛ in 60 g 2 oz 8%
Batch Size 800 g 28.5 oz 100%
White chocolate, melted, tempered, for precoating and dipping as needed

Method

  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil.
  2. Pour the hot cream mixture over the chopped white chocolate and cocoa butter and let sit for 1 minute to allow the chocolate to melt.
  3. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  4. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
  5. Stir the softened butter into the ganache, taking care that no lumps of butter remain.
  6. Stream in the orange liqueur, stirring until the mixture is homogeneous.
  7. Stir in the diced orange confit.
  8. Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache. Allow to rest at room temperature until slightly firm and of a plastic consistency. This may take 1 hour, depending on the ambient temperature.
  9. Agitate the ganache lightly by placing it on a marble slab and working it gently to induce crystallization.
  10. Using a pastry bag fitted with a no. 4 round tip, pipe truffles onto parchment paper. Allow to crystallize at room temperature until firm enough to handle, about 20 minutes.
  11. Roll the piped truffles into balls and precoat in the tempered white chocolate by hand-dipping.
  12. Using a round dipping fork, dip the precoated truffles in the tempered white chocolate and place them on an icing screen. Allow the chocolate to set until it holds a peak when touched.
  13. Using two forks, roll each truffle lightly on the screen to create texture. Remove immediately and place on parchment paper.

© 2007 All rights reserved. Published by Wiley.