White chocolate orange blossom truffle

White chocolate orange blossom truffle


– Liquid truffles white Smet 7141

– Crispy crunchy Veliche Gourmet 

Butterscotch or caramel pieces 

– White chocolate Obsession 30% Veliche Gourmet 

– Candied orange pieces 

Recipe (for 100 truffles)

500 grams Granulated sugar

16,6 centiliters Water

145 grams Orange blossom water

5 grams Orange zest 


– Using water, boil the granulated sugar to 122°c.

– Remove the pan with sugar syrup from the heat and add the orange blossom water and the orange zest. 

– Gently stir the orange blossom water and the zests into the sugar syrup. 

– Pour the mass into two basins. 

– Repeat this process continuously until the mass cools down to 30°C. 

– Sieve the mixture so that the zest is extracted from the sugar syrup. 

– Using a piping bag, squeeze the sugar syrup into the liquid truffles.

– Leave the liquid truffles to stand for 12 hours, in order for a thin crystallisation layer to form.

Recipe decoration

750 grams White chocolate Obsession 30% 

30 grams Candied orange (fine) 

50 grams Crispy crunchies 

45 grams Butterscotch or caramel pieces

Method of decoration 

– Temper the white chocolate and close the liquid truffles with a cap of white chocolate. 

– Mix the white chocolate with the ingredients according to the recipe. 

– Roll the truffles by hand through the white chocolate mass. Repeat after the first layer has hardened. (Tip: if necessary, add some melted cocoa butter to make the chocolate a little thinner). 

– Optionally, you can lightly airbrush the truffles with orange coloured cocoa butter for some extra colour contrast. 


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