Back when I was little, prior to the familial rift, my family used to throw a joint birthday party for my grandfather (July 20), my mom (July 21), and me (July 26). We three chocoholics would have a chocolate birthday cake with our combined age on top. My mom would always maintain that I was turning 25, as she and my grandpa were never as old as the cake implied.
Though these communal birthdays are a thing of the past, something chocolaty seemed like the ideal gift to give my grandfather at tomorrow night's birthday/hooray-for-finishing-grad-school dinner.
Even though I was not very successful with the white chocolate saffron truffles, I decided Maya Gold truffles would be hard to mess up. Having learned my lesson from last time, I didn't boil the chocolate (only the cream), and the truffles firmed up quite nicely!
Unfortunately, my grocery store didn't have Maya Gold chocolate bars, so I had to make due with Spicy Maya. As these bars lack the hint of orange found in the original bars, I peeled a little bit of orange rind and let it infuse its flavor into the cream. Delicious! The only thing I would change would be the fact that I used unsweetened cocoa powder on the outside of the truffles and it is a little more bitter than I would like. Perhaps next time I'll mix in a little sugar. Still, I think my grandpa will love them.