Truffle Tangerines Recipe
Do you think these are tangerines? Noooo! My dear ones, I want to teach you all how to make great truffle candies for a New Year gift to your family and friends! I promise that you will not need any forms for their preparation, everything is very simple to prepare with the help of improvised means! Intrigued? Come and find out how to prepare an unusual gift!
Servings
7
Cook Time
60minutes
Servings
7
Cook Time
60minutes
Ingredients
Truffle mass:
Weight to the rind:
Instructions
  1. Let’s start the preparation of our extraordinary dessert with the preparation of truffle mass. Combine the cream with honey (take the least fragrant honey so that it does not give a strong flavor or you can replace it with glucose syrup), heat it almost to a boil, but do not boil. Pour hot cream over the chocolate. Mix everything intensively into a homogeneous, shiny mass, you can punch it with an immersion blender. Grate the orange peel on a grater and combine with the truffle mass. The mass is covered with a touching film and put in the refrigerator for stabilization overnight.
  2. Prepare the mass for the zest. Melt white chocolate of very good quality, stirring, in a water bath. Honey (can be replaced with glucose syrup) is heated in a microwave oven to body temperature. Pour it into the melted chocolate, mix, the mass will begin to gather into 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 green fat-soluble dye, the second to leave white. To paint the remaining mass with orange fat-soluble dry dye, I needed about 1/3 tsp of the dye (don’t put too much, we will then touch up the tangerines on top). Put the orange mass in a bag and spread it over it in a thin layer. Put it in the refrigerator overnight for stabilization.
  4. Get the stabilized truffle mass out of the refrigerator, take a mass weighing about 40-50g and, be sure to put on gloves, roll it into a candy. Put it in the refrigerator for 1 hour.
  5. Remove the orange mass from the refrigerator in advance so that it warms up. Tear off the pieces from the mass, roll it out a little on a silicone mat, but not thinly, otherwise the truffle will shine through or break during molding (which happened to me with one of the truffles). Put the truffle in the middle, and connect the edges, gently smoothing the folds, forming tangerines.
  6. Now I’m showing the main life hack – to get dimples like tangerines, we need a grater like in the photo, on which we roll our tangerines in circular movements. So it turns out a realistic tangerine peel!
  7. Now we paint it on top with a brush with an orange fat-soluble dry dye. Then cover the decorgel (neutral gel) with a brush on top for a glossy shine, if you can’t buy it, there is a recipe for its preparation on the Internet, everything is very simple… With a little finger or some object, we make a small recess and roll a small ball out of the green mass and put it in the recess and form an asterisk with a toothpick, roll a mini-ball out of the white mass and spread 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!
  9. Bon appetit.
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