Candied Orange Dark Chocolate (Print)

Velvety dark chocolate treats with a bright candied orange center and smooth ganache filling.

# Components:

→ Ganache

01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 3.4 fl oz heavy cream
03 - 1 oz unsalted butter, cubed
04 - 1 teaspoon pure vanilla extract

→ Candied Orange

05 - 1 medium orange, zested and finely chopped
06 - 2.1 oz granulated sugar
07 - 2 fl oz water

→ Coating

08 - 5.3 oz dark chocolate, chopped
09 - 2 tablespoons unsweetened cocoa powder, optional for dusting

# Directions:

01 - In a small saucepan, combine orange zest, sugar, and water. Bring to a boil, then simmer gently for 8 to 10 minutes until the zest is translucent and syrupy. Drain and spread zest on parchment paper to cool completely.
02 - Place chopped dark chocolate in a heatproof bowl. In a small saucepan, heat cream until just simmering. Pour over chocolate, let sit 1 minute, then stir until smooth. Add butter and vanilla, stirring until glossy.
03 - Stir cooled candied orange zest into the ganache. Cover and refrigerate for 1 to 2 hours, until firm enough to scoop.
04 - Using a teaspoon or melon baller, scoop small portions of ganache and roll into balls with your hands. Place on a parchment-lined tray and refrigerate for 30 minutes.
05 - Melt the coating chocolate gently in a heatproof bowl over barely simmering water. Using a fork, dip each truffle into the melted chocolate, letting excess drip off. Return truffles to the tray.
06 - Dust truffles with cocoa powder before the coating sets for a matte finish, if desired.
07 - Let truffles set completely at room temperature or refrigerate for 10 minutes to accelerate setting.

# Expert Advice:

01 -
  • They taste like you spent hours at a chocolate boutique, but you're actually done in under three hours from start to finish.
  • The candied orange cuts through the richness with a bright, sophisticated flavor that makes people ask for your secret ingredient.
  • Homemade truffles cost a fraction of what fancy chocolatiers charge, leaving your budget intact for other gift surprises.
02 -
  • Over-stirring your ganache is the enemy—stir just until smooth, then stop, because continuing to stir can make it grainy and separated instead of silky.
  • If your ganache won't firm up enough to scoop after 2 hours, your cream-to-chocolate ratio might have been off, but you can save it by stirring in a tablespoon of cocoa powder or melted chocolate.
  • Dip each truffle quickly in the coating chocolate and get it back to your tray fast—hesitating means the ganache inside might start melting and the chocolate shell won't set properly.
03 -
  • Keep your coating chocolate at around 88-90°F for the smoothest coating and most elegant finish—too hot and it's thin, too cool and it clumps.
  • If you mess up a truffle during dipping, don't panic; fish it out, let it dry, and you've just created a rustic treat that still tastes incredible.
  • Dust cocoa powder on half your batch and leave the other half bare for visual contrast that looks intentionally curated.
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