Candied Orange Dark Chocolate (Printable Version)

Velvety dark chocolate combined with sweet, translucent candied orange zest.

# What You'll Need:

→ Ganache

01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 3.4 fl oz heavy cream
03 - 1 oz unsalted butter, cubed
04 - 1 tsp pure vanilla extract

→ Candied Orange

05 - 1 medium orange, zested and finely chopped
06 - 2.1 oz granulated sugar
07 - 2 fl oz water

→ Coating

08 - 5.3 oz dark chocolate, chopped
09 - 2 tbsp unsweetened cocoa powder

# How to Prepare:

01 - In a small saucepan, combine orange zest, sugar, and water. Bring to a boil, then simmer gently for 8–10 minutes until the zest is translucent and syrupy. Drain and spread zest on parchment paper to cool completely.
02 - Place chopped dark chocolate in a heatproof bowl. In a small saucepan, heat cream until just simmering. Pour over chocolate, let sit 1 minute, then stir until smooth. Add butter and vanilla, stirring until glossy.
03 - Stir in cooled candied orange zest. Cover and refrigerate the ganache for 1–2 hours, until firm enough to scoop.
04 - Using a teaspoon or melon baller, scoop small portions of ganache and roll into balls with your hands. Place on a parchment-lined tray. Refrigerate for 30 minutes.
05 - Melt the coating chocolate gently in a heatproof bowl over barely simmering water. Using a fork, dip each truffle into the melted chocolate, letting excess drip off. Return truffles to the tray.
06 - Dust truffles with cocoa powder before the coating sets for a matte finish. Let truffles set completely at room temperature or refrigerate for 10 minutes to speed up the process.

# Expert Suggestions:

01 -
  • They taste like you spent hours in a patisserie, but your secret is just thirty minutes of actual work.
  • The candied orange center stays impossibly moist while the dark chocolate shell gives way to velvety ganache underneath.
  • Homemade gifts that don't require fancy packaging because people will eat them within days anyway.
02 -
  • Temperature control is everything—ganache that's too warm will be soup, too cold will be impossible to scoop, so patience during the chilling stage determines success.
  • The candied orange must be completely cool before adding to ganache or the heat will break down the emulsion and leave you with a grainy, separated mess that can't be salvaged.
  • Dipping truffles is messy at first but muscle memory develops quickly, and accepting that some will be imperfect makes the whole process less stressful.
03 -
  • Buy chocolate from a specialty supplier rather than supermarkets—the difference in texture and flavor is absolutely worth the small extra cost.
  • If your ganache breaks or separates during mixing, add a tiny splash of cream and whisk vigorously to bring it back together, then chill before trying again.
  • Room temperature dipping chocolate is easier to work with than scorching hot chocolate, so let it cool slightly after melting and your hand-dipping will be less stressful.
Return