Master chocolatier Paul A Young demonstrates the art of making truffles and an opportunity to win his new Lakeland book How to Make Chocolates.
It’s a hard life trucking into town on the tube for a Pinterest Chocolate Event. At least that’s what I tell myself.
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.
As well as his book, Lakeland have pulled together a stack of chocolate making paraphrenalia as shown below:
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!
How to make chocolate orange truffles
- 250 g 72% or above dark chocolate
- 125 mls unpasteurized orange juice or home squeezed
- 150 g unrefined golden caster sugar
- The zest of 1 orange
- Tempered chocolate & cocoa powder to finish
- 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.
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.