Chocolate orange truffles made with Master chocolatier Paul A Young.
It’s a hard life trucking into town on the tube for a Pinterest Chocolate Event. At least that’s what I tell myself. This was another Pinterest cooking event – see also the Naked Wedding Cakes event with Lily Vanilli.
Tucked into a basement, Mr Chocolate himself showed us how to make his freakish sounding (but oh so good) stilton chocolate truffles – although the recipe here I have for you is for orange ones so do bear with me.
Following on from his “Adventures in Chocolate” book Paul A Young has just published another book How to Make Chocolates with Lakeland.
As well as his book, Lakeland have pulled together a stack of chocolate making paraphrenalia as shown below:
Marble Slab £19.99 | Silicone Chocolate Box Mould £5.29
How to Make Chocolates Book by Paul A Young £4.99 | Chocolate Scraper £7.99
Thermospatula £14.99 |Bain Marie Double Boiler £15.99
Making chocolate orange truffles with Paul A Young
You can see the marble chocolate slab in action here – I won’t deny it weighs a ton but to get your tempered chocolate cooling down nicely it’s just the job.
We had as you can see, a merry old time rolling our own.
If you’d like a taste of Paul A Young’s chocolate treats then for a limited time only, as well as his Soho shop, you can indulge in his Chocolate Inspired Afternoon Tea at the Grosvenor House Hotel, Park Lane, London. But if that’s out of reach then do enter my giveaway to win one of his books below!
Chocolate Orange Truffles
Ingredients
- 250 g 72% or above dark chocolate
- 125 mls unpasteurized orange juice or home squeezed
- 150 g caster sugar (superfine baking sugar)
- The zest of 1 orange
- Tempered chocolate & cocoa powder to finish
Instructions
- Chop the dark chocolate into small pieces and place into a bowl.
- Add the orange juice, sugar, and orange zest to a saucepan and bring to the simmer for one minute.
- Pour on to the chocolate and whisk well until smooth.
- Place into a food container and allow to cool, then refrigerate for 4 hours.
Notes
Store in a cool, dark place, away from sunlight and strong odours.
They will last seven days at room temperature
With thanks to Lakeland and Paul A Young for supplying sample products and book prizes.
Beautiful truffles! Ever so tempting…
Cheers,
Rosa
Thank you Rosa – I could dip right in and grab one.
that first picture looks gorgeous sarah. I love the background you have used. And chocolate and orange..match made in heaven for sure 🙂
It is actually extracted from the book – I wish I could take credit!
Reinvent the Bounty and I’ll be queuing outside Paul’s shops each morning!
Someone did that on their blog in past few weeks… racking my brains who it was now!
I loved Paul’s talk, what a great guy and he loves what he does, and his chocolates are incredible. Who wouldn’t love working with amazing chocolate all day?!
I know… I imagine you get used to the smell though because when I first arrived at Bournville Art College in Birmingham near Cadbury’s factory I noticed the smell of chocolate wafting through the air daily but not so much later on!
It has to be champagne truffles