Orange Chocolate Truffles

Orange Chocolate Truffles

I was in the process of talking with a local chocolate company about using doTERRA Essential Oils to flavor their chocolates. They requested 3-5 oz for a batch. I thought that was a lot since essential oils are 50-70 times more powerful than herbs. They use 3-5 oz of an extract called an "essence". I knew that essential oils were more potent so I decided to go to the store and try my own batch to see what the ratio would be.

This was 1 lb of chocolate truffles and I used only 5 drops of Wild Orange essential oils to flavor them! If you need a 5 lb test batch the math is simple, It would only be 25 drops. There are about 80 drops in a 5ml bottle of oil. So that would be equivalent to .05 ounces of essential oil compared to 3 ounces of essence. Cost of Wild Orange Essential oil = $3.50 (wholesale cost)

Orange Chocolate Truffles
~ Recipe adapted from Food Network Alton Brown
http://www.foodnetwork.com/recipes/alton-brown/chocolate-truffles-recipe/index.html

Ingredients:

2 bags Hershey's Sugar Free Chocolate Chips = 1 lb
3 TBS unsalted butter
1/2 cup heavy cream
1 TBS Agave nectar
5 drops certified pure therapeutic grade Wild orange essential oil
8 oz milk chocolate chips

Directions

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Remove from heat and add 5 drops of CPTG Wild Orange Essential oil.
(peppermint, cinnamon, lemon, lime CPTG essential oils etc. can be substituted.)
Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
g pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
Add some melted chocolate to a rounded bottom mug and place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator.
Truffles are best when served at room temperature.