Yields 25-30 Chocolates

• 10 oz. bittersweet dark chocolate, chopped
• 1 cup unsweetened soy milk
• zest of 2 satsuma
• ¼ cup olive oil
• 1-2 tbsp agave syrup
• cocoa powder for rolling
• candied orange peel, optional for decoration

1. Fit a small bowl filled with the chocolate over a pan filled with 2-3" of boiling water, ensuring that the water does not reach the bottom of the bowl
2. Allow the rising heat of the steam to gently melt the chocolate, stirring occasionally to redistribute the melting chocolate.  Continue to heat until all chocolate is melted and smooth.  When fully melted, remove from heat and place securely on a towel folded flat
3. As the chocolate melts, zest the satsumas.  Combine zest with the unsweetened soymilk in a small saucepan and heat until steaming.  Remove from heat prior to boiling and cover securely with a lid or plastic wrap.  Allow the zest to steep for 10 minutes under its cover.  Optionally, at the end of 10 minutes, strain the zest from the soy milk
4. Pour the warm, steeped soymilk into the bowl of melted chocolate and whisk well to combine
5. Add the olive oil and agave syrup, continuing to whisk and combine the mixture into a thick pudding consistency
6. Pour the mixture into a flat pan or shallow bowl to cool completely for several hours, either in at room temperature or in the refrigerator.  When the mixture has fully set, use a teaspoon or melon baller to remove walnut-sized scoops of the mixture.  Gently roll the scoops into balls and then dredge them in the cocoa powder to cover completely. Optionally, decorate each truffle with a small bit of candied zest
7. Serve at room temperature.  Store in a covered container in a refrigerator for a week
   
   
   Chocolate dipped alternative:
   
   Pour prepared mixture into a parchment lined 9x9 pan and allow to set fully. 
   
   Spread the top of the set ganache with a very thin layer of tempered chocolate and allow chocolate to firmly set.
   
   Using the parchment to carefully lift the chocolate covered ganache out of the pan and invert it, chocolate side down on the work surface. 
   
   With a sharp chef’s knife, cut the ganache into one inch squares.
8. Dip each square in tempered chocolate and place on parchment to set.  Before chocolate has firmly set, decorate each truffle with a cut square of chocolate transfer or a piece of candied zest.
9. Serve at room temperature.  Store in a covered container in a refrigerator for 1 week