Orange truffle

Name: Orange truffle
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 7-10 Tbsp grated peel from 1⁄2 small organic orange; 2 TABLESPOONS Orange liqueur; 1⁄3 Basic recipe praline mass; 75 g white couverture; 25 g Dark chocolate coating; 7-10 Tbsp Cling film; 1 disposable piping bag or 1 small freezer bag; 7-10 Tbsp Wood skewer

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

7-10 Tbsp grated peel from 1⁄2 small organic orange
2 TABLESPOONS Orange liqueur
1⁄3 Basic recipe praline mass
75 g white couverture
25 g Dark chocolate coating
7-10 Tbsp Cling film
1 disposable piping bag or 1 small freezer bag
7-10 Tbsp Wood skewer

Directions

1
Stir the orange zest and liqueur into the praline base. Roll out the mixture between two layers of cling film in a rectangular shape about 2 cm thick. Chill for about 1 hour.
2
Chop both types of couverture separately and melt in a hot water bath. Cut the praline plate into about 15 pieces. Dip the pralines into the white chocolate coating using a fork (e.g. praline fork) and place them on a cake rack.
3
Pour dark chocolate coating into a disposable piping bag and cut off a small corner at the bottom. Immediately spray the dark chocolate coating onto the chocolates in strips and pull through with a wooden skewer to create a pattern.
4
Chill the chocolates for about 30 minutes.