🍫 Hot weather alert! Please consider delivery timings when ordering chocolate, as high temperatures may affect products left unattended after delivery!

Mandarin and Vietnamese dark chocolate truffle recipe

Mandarin and Vietnamese dark chocolate truffle recipe

A sweet and zesty mandarin ganache wrapped in rich dark chocolate.

Mandarin ganache ingredients

  • Belcolade origins Vietnam cacao-trace dark chocolate buttons (73%) : 485g
  • Belcolade cacao trace 100% pure cocoa butter buttons : 15g
  • Mandarin zest : 10g
  • Confit mandarin : 160g
  • Cream (35% fat) : 385g
  • Sosa inverted sugar : 60g
  • Sosa sorbitol : 25g
  • Glucose : 45g
  • Butter : 75g
  • SOC Chef citric acid : 2g

Mandarin ganache method

  • Heat the cream together with the mandarin zest and sorbitol until it reaches 85°C.
  • Add the inverted sugar and citric acid, then pour onto the Belcolade dark chocolate and cocoa butter. Mix with a spatula.
  • When the ganache reaches 35°C, add the butter and mix with an immersion blender.
  • Soak the confit mandarin in the mandarin napoleon, and add to the mix.
  • Spread a thin layer of tempered chocolate on baking paper and place a 1.2cm high frame on top.
  • Pour the ganache into the frame and leave it to crystallise at 16°C, for 24 hours. The relative humidity should be below 60%.

Enrobing the mandarin ganache ingredients

  • Belcolade selection superieur dark chocolate buttons (60%) : As desired

Enrobing the mandarin ganache method

  • Heat the chocolate to 45°C and temper.
  • Using a guitar, cut the ganache into the desired shape.
  • Enrobe the ganache with the tempered chocolate.

Assemble and serve

  1. Complete with a touch of colour or decoration of your choice.
  2. The roasted coffee and citrus notes in the Vietnamese dark chocolate pair perfectly with the vibrant mandarin. To complement, serve with a rich espresso or earl grey tea. Alternatively, serve with a chilled prosecco for a refreshing contrast.
Mandarin and Vietnamese dark chocolate truffle recipe

Products from the recipe

Belcolade cacao trace 100% pure cocoa butter buttons - 4kg

Cocoa butter

Belcolade cacao trace 100% pure cocoa butter buttons - 4kg

£159.77
£159.77 £159.77
Trustpilot
Belcolade Origins Vietnam cacao-trace dark chocolate buttons (73%) - 5kg & 15kg

Chocolate buttons

Belcolade Origins Vietnam cacao-trace dark chocolate buttons (73%) - 5kg & 15kg

From £70.87
From £70.87 £70.87
Trustpilot
Belcolade dark chocolate (60%) buttons - 15kg

Belcolade dark chocolate (60%) buttons - 15kg

£161.69
£161.69 £161.69
Trustpilot
Granulated sorbitol

Sosa granulated sorbitol - 750g

£8.85
£8.85 £8.85
Trustpilot
Invert sugar

Sugar syrup

Sosa invert sugar - 1.4kg

£7.36
£7.36 £7.36
Trustpilot
SOC Chef | Citric acid | 200g

SOC Chef citric acid - 200g

£2.53
£2.53 £2.53
Trustpilot
Range

Range

1,500+ products from 90+ brands

Value

Value

Low prices and All Star Rewards

Service

Service

9/10 customer rating

Speed

Speed

Next working day delivery for orders before 2pm

Sign up for updates from Henley Bridge

Pop your email in - your inbox is about to get delicious!