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The recipe on this page is for using Chocoley's Couverture Chocolate.
1 lb. Chocoley V125 Couverture Semi-Sweet or Bitter Sweet Dark
8 oz. Indulgence Ultra Couverture Dipping & Enrobing Chocolate (tempering required for just this formula in this recipe)
1 cup heavy cream
Zest of 1/2 an orange
3/4 cup of cranberry sauce or cranberry jelly
3 tbsp. Butter
Chocoley Drizzle & Design Chocolate (optional)
You'll also want:
Keep an ice pack next to you and in between rolling the ganache into balls hold the ice pack in your hands to keep your hands cold - then the chocolate won't melt while rolling the balls!
Put Chocoley V125 Couverture Dark chocolate in a large mixing bowl. Do not melt the chocolate. Just put the discs in.
Bring cream slowly to a light boil in a heavy saucepan.
Pour boiling cream over chocolate and keep stirring until all the chocolate has melted.
Add cranberry sauce & zest of orange.
When the ganache is warm it's creamy. You can thicken it by whisking it.
Cover the bowl of ganache and put it in the
refrigerator (about 3 hours) or freezer (about 1 ½ hours) and
chill until firm. You want the ganache to be just thick enough
to easily form the truffle balls.
Create 1" round balls by using a very small ice cream scooper or a melon baller if you have one - if not, just use your clean hands to grab some ganache and have fun rolling it into a ball - it's sort of like Play Dough. Place the balls on Heavy Weight Dipping Sheets and freeze until firm (about 45 minutes).
While the chocolate balls are in the freezer, temper the 8 oz. of INDULGENCE Ultra Couverture Dipping & Enrobing Chocolate in double boiler. Follow the tempering instructions that came with your Indulgence chocolate, or click here for instructions.
Place in refrigerator to set up.