Technique 1:
Pour the ganache onto a baking sheet covered with plastic or parchment paper.
Leave to set until the ganache has the right consistency for use in a piping bag.
Make sure its temperature isn’t too cold or it will develop a grainy texture.
Shape as required and leave to set for 24 to 36 hours at 60°F (17°C) and a 60% relative humidity level.
Coat the truffles by hand with a first layer of tempered Ivoire couverture and leave them to set.
Coat them a second time, then roll them in the orange-flavored confectioners’ sugar.
Gently roll the truffles in a sieve to remove any excess confectioners’ sugar.
Technique 2:
Pour the ganache into a 34 × 34cm frame (depth: 16mm) on top of a sheet of guitar paper coated with tempered Ivoire couverture.
Leave to set for 24 to 36 hours at 60°F (17°C) and a 60% relative humidity level.
Once it has set, use a guitar cutter to cut it into 15 × 15mm squares.
Separate the truffles and give them a first coating of tempered Ivoire couverture using a coating machine with the blower setting turned up fairly high.
This first layer will seal the truffles’ middles from the confectioners’ or other sugar (preventing potential bacteriological risks).
Once they have set, coat the truffles again, this time by hand, then roll them in the orange-flavored confectioners’ sugar.
Gently roll the truffles in a sieve to remove any excess confectioners’ sugar.
