Crunchy orange hazelnut truffle

Homemade mignardises to serve with coffee are a trendy compliment. This easy truffle combines hazelnut praline with a biscuit crunch. You can make your own signature design by playing with different colours and textures.

Level:: Easy

Write a comment
Save

170 g

Callebaut Nuts - Fine Hazelnut Praline - 5kg Bucket
30 g

Callebaut Deco&Textures - Pailleté Feuilletine - 2.5kg Box
Q.S.

Callebaut Deco&Textures - Truffle Shells Dark
15 g

powdered orange

Refine the biscuit crunch and mix with the powder and praline. Fill the truffle shells with the praline.

Q.S.

Callebaut Milk Chocolate - 823 - 5kg Block
400 g

Callebaut Nuts - Pure Roasted Hazelnut Paste - 5kg Bucket
15 g

orange colourant powder
200 g

powdered orange

First mix the powders until the desired colour is obtained. Then mix in the hazelnut pieces and sieve through to remove excess colour powder. Enrobe the truffles with milk chocolate and then roll through the hazelnut pieces.