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1
Line the baking pan with nonstick parchment paper.
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2
Tip the superfine sugar into a small saucepan and add 2-3 teaspoons water.
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3
Set the pan over low to medium heat to dissolve the sugar.
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4
Bring to a boil and cook steadily until the syrup turns into an amber-colored caramel, swirling the pan to ensure that the caramel cooks evenly.
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5
(This will not take long a couple of minutes at best.)
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6
Remove the pan from the heat and add the orange juice, being careful because it will splatter and hiss as the juice hits the hot caramel.
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7
Return the pan to the heat and stir to remelt the caramel into the juice.
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8
Continue to cook over medium heat to reduce the mixture by half, until you have 1/2 cup syrup remaining.
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9
Remove from the heat.
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10
Meanwhile, place the chocolate into a bowl.
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11
Heat the heavy cream and brown sugar in a small saucepan until just boiling and the sugar has melted.
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12
Pour this into the chocolate, add a small pinch of salt, and stir gently until the chocolate has melted into the cream.
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13
Add the warm caramel orange juice and stir gently to combine.
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14
Add the candied orange peel and stir gently.
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15
Pour the mixture into the prepared pan, spreading level with an offset spatula.
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16
Leave to cool and then cover and chill for at least 2 hours or until firm.
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17
To serve, dust the top of the truffle mixture with a light coating of cocoa and cut into small squares using a warm kitchen knife.
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18
Dip the knife into hot water and dry on paper towels in between each slice to make slicing easier and neater.
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19
Remember that these truffles are rich and so should be served in elegant cubes rather than huge slabs.
