SMET White Chocolate Orange Blossom Truffle

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Course: Dessert

Cuisine: Belgian

Keyword: Truffle

Difficulty: Intermediate

Brand: SMET

Servings: truffles

Equipment

1 Stovetop
1 pan
1 Whisk
2 basins
1 Piping Bag
1 Thermometer
1 Bowl
1 Spatula
1 Saucepan
1 Microwave
1 Parchment Paper

Ingredients

SMET White Chocolate Truffle Shells
Veliche Pailleté Feuilletine Crispy Crunchy Crepe Flakes
Allez Caramel Flakes
Belcolade Blanc Selection 30% White Couverture Chocolate Discs
Candied orange pieces
500 g Granulated sugar
166 g Water
145 g Orange blossom water
5 g Orange zest

US Customary - Metric

Instructions

Using water, boil the granulated sugar to 122°c.
Remove the pan with sugar syrup from the heat and add the orange blossom water and the orange zest.
Gently stir the orange blossom water and the zests into the sugar syrup.
Pour the mass into two basins.
Repeat this process continuously until the mass cools down to 30°C.
Sieve the mixture so that the zest is extracted from the sugar syrup.
Using a piping bag, squeeze the sugar syrup into the truffle shells.
Leave the truffle shells to stand for 12 hours, in order for a thin crystallization layer to form.

Notes

Recipe decoration

750 grams Belcolade Blanc Selection 30% White Couverture Chocolate Discs

30 grams Candied orange (fine)

50 grams Veliche Pailleté Feuilletine Crispy Crunchy Crepe Flakes

45 grams Allez Caramel Flakes

Method of decoration

– Temper the white chocolate and close the liquid truffles with a cap of white chocolate.

– Mix the white chocolate with the ingredients according to the recipe.

– Roll the truffles by hand through the white chocolate mass. Repeat after the first layer has hardened. (Tip: if necessary, add some melted cocoa butter to make the chocolate a little thinner).

– Optionally, you can lightly airbrush the truffles with orange colored cocoa butter for some extra color contrast.