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Print Recipe
 Truffle Tangerines Recipe
Do you think it's tangerines? Nooooo! My dear, I want to teach you all how to cook gorgeous truffle candy for a New year gift to your family and friends! I promise that for their preparation you will not need any forms, everything is very simple prepared with the help of improvised tools! Intrigued? Come in, learn how to prepare an unusual gift!
Course Birthday Food Dishes, Children's Food, Christmas Food Dishes, Desserts, Easter Food Dishes, Holiday Food, New Year Food Dishes, Valentine's Day Food
Cuisine French
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Truffle mass:
Weight to the rind:
Course Birthday Food Dishes, Children's Food, Christmas Food Dishes, Desserts, Easter Food Dishes, Holiday Food, New Year Food Dishes, Valentine's Day Food
Cuisine French
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Truffle mass:
Weight to the rind:
Instructions
  1. Let's start cooking our extraordinary dessert with the preparation of truffle mass. Cream combine with honey (honey take the least fragrant, so that it does not give a strong flavor or you can replace it with glucose syrup), warm up almost to a boil, but do not boil. Pour hot cream over the chocolate. All intensely mix in a homogeneous, shiny mass, you can break through the immersion blender. Grate the orange zest and combine with the truffle mass. The mass is closed with a film in contact and put in the refrigerator for stabilization at night.
    Let's start cooking our extraordinary dessert with the preparation of truffle mass. Cream combine with honey (honey take the least fragrant, so that it does not give a strong flavor or you can replace it with glucose syrup), warm up almost to a boil, but do not boil. Pour hot cream over the chocolate. All intensely mix in a homogeneous, shiny mass, you can break through the immersion blender. Grate the orange zest and combine with the truffle mass. The mass is closed with a film in contact and put in the refrigerator for stabilization at night.
  2. Prepare the mass for the peel. White chocolate very good quality melt, stirring in a water bath. Honey (can be replaced with glucose syrup) to warm up in a microwave oven to body temperature. Pour it into the melted chocolate, stir, the mass will begin to gather in a lump, stop, do not stir for a long time, because a large amount of cocoa butter will begin to stand out.
    Prepare the mass for the peel. White chocolate very good quality melt, stirring in a water bath. Honey (can be replaced with glucose syrup) to warm up in a microwave oven to body temperature. Pour it into the melted chocolate, stir, the mass will begin to gather in a lump, stop, do not stir for a long time, because a large amount of cocoa butter will begin to stand out.
  3. From the mass, pinch off a small piece, divide it into 2 parts - one to paint with a green fat-soluble dye, the second to leave white. The rest of the mass to paint orange fat-soluble dry dye, I needed about 1/3h. l. dye (do not put a lot, we will then touch up the tangerines on top still). Put the orange mass in a bag and spread a thin layer over it. Remove overnight in the refrigerator for stabilization.
    From the mass, pinch off a small piece, divide it into 2 parts - one to paint with a green fat-soluble dye, the second to leave white. The rest of the mass to paint orange fat-soluble dry dye, I needed about 1/3h. l. dye (do not put a lot, we will then touch up the tangerines on top still). Put the orange mass in a bag and spread a thin layer over it. Remove overnight in the refrigerator for stabilization.
  4. Stabilized truffle mass to get out of the refrigerator, take a mass weighing about 40-50g and be sure to wear gloves, roll up the candy. Remove for 1 hour in the refrigerator.
    Stabilized truffle mass to get out of the refrigerator, take a mass weighing about 40-50g and be sure to wear gloves, roll up the candy. Remove for 1 hour in the refrigerator.
  5. In advance get from refrigerator orange mass of, to she warmed up. Tear off the pieces of the mass, roll it out a little on a silicone Mat, but not thinly, otherwise the truffle will Shine through or break when forming (which I have happened with one of the truffles). In the middle, put the truffle, and connect the edges, gently smoothing the folds, forming tangerines.
    In advance get from refrigerator orange mass of, to she warmed up. Tear off the pieces of the mass, roll it out a little on a silicone Mat, but not thinly, otherwise the truffle will Shine through or break when forming (which I have happened with one of the truffles). In the middle, put the truffle, and connect the edges, gently smoothing the folds, forming tangerines.
  6. Now I show the main life hack - to get dimples, as in tangerines, we will need such a grater, as in the photo on which we roll our tangerines in a circular motion. So it turns out a realistic tangerine peel!
    Now I show the main life hack - to get dimples, as in tangerines, we will need such a grater, as in the photo on which we roll our tangerines in a circular motion. So it turns out a realistic tangerine peel!
  7. Now we paint it on top with a brush orange fat-soluble dry dye. Then on top for a glossy Shine, brush cover with decorgel (neutral gel), if you can not buy it, there is a recipe for its preparation on the Internet, everything is very simple... We make a small recess with the little finger or some object and from the green mass we roll a small ball and put it in the recess and with a toothpick we form an asterisk, roll a minisharik from the white mass and put it on the green mass. Put it in the refrigerator.
    Now we paint it on top with a brush orange fat-soluble dry dye. Then on top for a glossy Shine, brush cover with decorgel (neutral gel), if you can not buy it, there is a recipe for its preparation on the Internet, everything is very simple... We make a small recess with the little finger or some object and from the green mass we roll a small ball and put it in the recess and with a toothpick we form an asterisk, roll a minisharik from the white mass and put it on the green mass. Put it in the refrigerator.
  8. The finished tangerine truffle is stored in the refrigerator for 2 weeks. Pack them in boxes and give them to your family!
    The finished tangerine truffle is stored in the refrigerator for 2 weeks. Pack them in boxes and give them to your family!
  9. Bon appetit.
    Bon appetit.
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