"Spiced Orange" Truffle
Ingredients for orange gel
- 100 g —blood orange puree Ravifruit
- 50 g — glucose syrup
- 50 g — sugar
Ingredients for spiced ganache
- 70 g —cream 35% Debic
- 20 g — glucose syrup
- 20 g — sorbitol
- 30 g —chocolate Extra-Bitter Guayaquil 64% Cacao Barry
- 100 g — chocolateLactée Caramel 31% Cacao Barry
- 30 g — AMF anhydrous milk fat 99.8%Debic
- 10 g — ground cinnamon
Ingredients for shaping
- Chocolate
- Waffle crumbs
Heat the cream with sugars and cinnamon to 40°C.
Warm the chocolate and milk fat to 34°C.
Combine both bases and emulsify.
Shaping:
Pipe the orange gel into Callebaut truffle shells first, followed by the ganache (at 28°C).
Leave the candies to stabilize for 12 hours.
Seal the shells with tempered chocolate.
Coat the truffles in chocolate and waffle crumbs.
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