Orange Chocolate Truffles


  • Bring the cream and invert sugar to a boil. Pour it over the Belcolade chocolates and Classic Orange. Let set for 5 minutes. 
  • Mix with a hand blender. Add the soft butter once the ganache is at 95°. 
  • Pipe or scoop desired size. 
  • Roll in tempered Belcoade Noir and then in chocolate shavings.

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