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How To make Milk Chocolate and Orange Truffles
1/2 c Whipping cream
24 oz Milk chocolate (imported)
- finely chopped 2 tb Unsalted butter
1 1/2 ts Grated orange peel
Unsweetened cocoa powder 2 ts Solid vegetable shortening
Line a cookie sheet with foil. Bring cream to simmer in heavy medium saucepan. Reduce heat to low. Add half the chocolate and whisk until melted. Whisk in butter and orange peel. Freeze until chocolate mixture is firm enough to mound on spoon, about 40 minutes. Drop mixture by rounded tablespoons onto foil-lined sheet, spacing apart. Freeze until almost firm but still pliable, about 30 minutes. Roll each in cocoa powder. Then roll between palms of hands into ball. Place on same sheet. Freeze until firm, about 1 hour. Melt remaining half of chocolate with shortening in top of double boiler over simmering water, stirring until smooth. Remove mixture from over water. Grasp 1 truffle between thumb and index finger; roll truffle in melted chocolate, coating completely. Shake to remove excess chocolate. Place truffle on same foil-lined sheet. Repeat with remaining truffles. Refrigerate until coating is firm, about 1 hour. Dust truffles with cocoa powder, brush off excess. (Can be prepared 2 weeks ahead. Store in refrigerator in an air-tight container.) Let stand at room temperature 10 minutes and serve. Source: Bon Appetit magazine - September 1991 Typed for you by Karen Mintzias
How To make Milk Chocolate and Orange Truffles's Videos
How to Make 5 Handmade Chocolates | Handcrafted | Bon Appétit
Michael Laiskonis, Creative Director of New York City's Institute of Culinary Education, demonstrates the equipment, ingredients, and artistry essential to making 5 different bonbons, perfect for collecting in a stylish gift box of chocolates. Take an up-close look at the step-by-step creation of 5 different exquisite candies - White Peach Melba, Palet d’Or Ganache, Hazelnut Crunch Bar, Bourbon Truffle, and Chocolate Nougat.
Director: Cole Evelev
Director of Photography: Brandon Yoon
Editors: Jared Hutchinson, JC Scruggs
Talent: Michael Laiskonis
Assistant to Talent: Catherine Liu
Sr. Culinary Director: Kelly Janke
Producer: Jonathan Bang, Jen Osaki
Culinary Producer: Carrie Parente
Line Producer: Jennifer McGinity
Associate Producer: Alicia Aswat
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operators: Jake Robbins
Audio: Lily Van Leeuwen
Production Assistant: Griffin Garnett
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 Let's Make Some Bonbons
0:34 White Peach Melba
4:53 Palet d'Or Ganache
9:37 Hazelnut Crunch Bar
11:50 Bourbon Truffle
14:24 Chocolate Nougat
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Orange Chocolate Truffles | घर पर बनाएं बाजार जैसी ऑरेंज चॉकलेट ट्रूफल्स | Sanjeev Kapoor Khazana
Cute little chocolate truffles loaded with sweet happiness and flavour of orange. Try this easy dessert recipe to bring in joy!
ORANGE CHOCOLATE TRUFFLES
Ingredients
1 Malta orange
1 cup chopped white chocolate
1 cup fresh cream
1 tbsp butter
1-2 tbsps orange drink powder
Orange candies as required
Method
1. Bring the fresh to a gentle simmer in a non-stick shallow pan. Add the white chocolate and continuously mix till the chocolate melts completely. Switch the heat off, add butter and mix well.
2. Zest the orange directly into the white chocolate mixture, add orange drink powder and mix well. Transfer in a large bowl and allow to set.
3. Divide the mixture into equal portions and shape each portion into a ball. Refrigerate this for 10-15 minutes.
4. Coarsely crush the orange candies in a mortar with the help of a pestle.
5. Coat each chocolate ball with crushed orange candy. Serve.
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Chocolate Covered Orange Truffles
Delicious, simple and mouthwatering dessert that is made with fine ingredients and has the perfect bite of chocolate! With a tropical punch of Orange Juice, making it a wholesome dessert to delight everyone's tastebuds.
Do try the recipe out and let us know in the comments below.
All the above ingredients are available on: urbanplatter.in
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Almond Flour:
Cocoa Butter:
55% Dark Chocolate:
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#urbanplatter #chocolate #orangetruffles #chocolatetruffles #plantbased #foodie #easycooking #recipeideas #desserts #cookingvideos #simplygoodfood
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Chocolate Orange Truffles
These dark chocolate truffles are filled with a dark chocolate cream with orange peel, for the perfect hint of citrus. Recipe:
EASY Chocolate Truffles Recipe
Rich, creamy, and indulgent, these homemade Chocolate Truffles are perfect for any occasion. These delightful little bites of chocolate are so easy to make and will melt in your mouth. Coat the truffles with cocoa, sprinkles, or nuts to make them look just like a bakery’s.
RECIPE:
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Maelle and Richard Cook Milk Chocolate and Orange Truffles
A fabulously easy recipe for really impressive home made chocolate truffles, perfect as a Valentine's gift, or just to treat someone special any time of year. Here's what you'll need:
Ingredients:
300g Good quality milk chocolate
100ml Double cream
Grated zest of 1 orange
Cocoa powder for dusting and rolling
Edible gold dust for decorating
Method:
1) Break up the chocolate into small pieces and place in a heat-proof bowl over a pan of simmering water. Leave to melt and when it is all melted and smooth, remove the bowl from the saucepan.
2) Meanwhile bring the cream gently to a simmer in a separate small pan. Don’t let it boil.
3) Once the chocolate has melted, pour the hot cream into the chocolate and stir until it is smooth and completely blended.
4) Add the orange zest to the chocolate cream mixture and blend thoroughly. You now have an orange flavoured milk chocolate ganache.
5) Pour into a small tray or container, approximately 25cm x 15xm, lined with cling film
6) Leave in the fridge to cool for 20-30 minutes
7) When cool and solid, place a piece of baking parchment on a cutting board
8) Turn out the block of ganache onto the baking parchment and peel off the cling film
9) With a knife cut the ganache block into evenly sized squares.
10) Put a good quantity of cocoa powder onto a plate. Coat each square of ganache with cocoa powder and then roll it into a ball, coating again in cocoa powder so it doesn’t get sticky.
11) Decorate the finished cocoa-dusted truffles with edible gold dust - or anything else you fancy. Or just leave them plain.
12) As these chocolates contain fresh cream, keep them in the fridge until needed.