1 Orange peel
2.5 lbs. Heavy cream
5 lbs. Chocolate, semi sweet, grated
1/6 cup Cocoa powder
2.5 oz. (wt.) White chocolate shavings
1. Remove orange peel with vegetable peeler with no white pith and place in sauce pot
with cream and steep on low boil set on medium high heat for 10 minutes.
2. Place grated chocolate in mixing bowl then strain hot cream over chocolate and
blend with wire whip until smooth. Place into hotel plan and cool to 70° within 2
hours and 40° within 4 hours.
3. Using a #50 scoop, portion the truffles onto a butcher paper linked sheet pan. Place
back into cooler to firm up. Once firm, roll ball, then lightly toss half in cocoa powder
and half in white chocolate grated with 3/16” grater blade. Place truffles on clean
sheet pan lined with butcher paper.
4. Cover, label, date and refrigerate
*Kill date: 5 Days
*Recipe makes 113 truffles