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Grand Marnier Candied Orange Peel Truffles

Grand Marnier Candied Orange Peel Truffles
YIELDS
120 servings

Recipe Courtesy George Graham, Rogers Chocolates Ltd.Note: To make one 1 pound of prepared, fresh orange peel you will require approximately 8 medium Valencia oranges. Substitute other citrus peel for the orange if you like, such as grapefruit, lime or lemon, but citrus peel like mandarin and key lime, which are thin skinned, are not recommended.

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Ingredients

Candied Valencia Orange Peel

8
medium Valencia oranges
2
lb(s) sugar (908 grams)
2
lb(s) light corn syrup (980 grams)
½
cup water (8 fluid ounces/125 ml)

Truffles

1
cup whipping cream (250 ml)
750
g white chocolate, chopped (preferably Rogers’white chocolate) (1.67 lbs.)
¼
cup Grand Marnier liqueur (60 ml)
3 ½
oz candied orange peel, chopped (200 grams)
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Directions

Step 1

Depending on how much or how little candied peel you want to make, as a rule remember that you will require 4 times the amount of sugar/corn syrup to prepared, fresh orange peel (by weight). For example: For 1 pound of prepared, fresh orange peel you will need 2 pounds of granulated sugar and 2 pounds of light corn syrup.

Step 2

Day 1:
Divide the sugar into 4 containers, set aside.

Step 3

Slice the fresh oranges in half and remove juice. Place peel halves into a medium heavy pot, cover with cold water and bring to a boil. Immediately take off heat and drain. When cool enough to handle, remove the inner membrane. Flush with cold water to cool quickly.

Step 4

Using the same pot, add 1 container of sugar and corn syrup to ½ cup of water. Bring to a boil, ensuring all sugar crystals are dissolved. This can be done with a pastry brush dipped in water and brushing down the sides of the pan or by simply leaving the lid on the pot for about one minute once the mixture is boiling. Add cleaned peel and bring back to a boil, take off heat and let cool over night.

Step 5

Day 2:
Drain peel, reserving the syrup and the peel. Set the peel aside. Add 1 container of sugar to syrup and bring to a boil, again taking care to dissolve all sugar crystals. Add peel and repeat process.

Step 6

Day 3:
Repeat day 2 instructions.

Step 7

Day 4:
Repeat day 2 instructions.

Step 8

You will notice that your syrup has increased by almost double compared to your peel! Store the peel/syrup in an airtight container until you are ready to use.

Step 9

Once well drained the peel can be cut into thin slices and dipped in chocolate, sugar coated, chopped up and added to your fruitcake or special pound cake and the list goes on and on and on. The syrup can also be used as an orange flavoured sugar substitute in your baking or to flavour your special coffee. Enjoy!

Step 10

Melt white chocolate in a double boiler. Set aside.

Step 11

Using a heavy bottomed pot, bring cream to a boil. Remove from heat. While whisking boiled cream, quickly pour in melted chocolate and continue to whisk until smooth. Let cool slightly. Blend in Grand Marnier liqueur. Transfer into a medium size bowl. Wrap with plastic, laying the plastic wrap directly against the surface of the chocolate to create an airtight seal. Set aside to cool (Best to let set overnight.)

Step 12

The next day, transfer the mixture to a mixing bowl. Add chopped candied orange peel. Using an electric mixer or stand mixer with the paddle attachment, mix on low speed until color of the mixture appears lighter, about 3 minutes. Cover. Let set in a cool area or simply chill in the fridge for about 15 minutes.

Step 13

Using a small ice cream scoop (or just a spoon) create small bite size pieces. Put in fridge for 15 minutes to cool down. Roll into balls (roughly 10 gram pieces) with the palms of your hands. Let air dry for 1 or 2 hours in a cool area. Coat the white chocolate balls with tempered dark, semi sweet chocolate or lightly dust with Rogers’ Sweet Ground Chocolate. Remember that these truffles are very light and sensitive to heat. Enjoy!

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