Tea Time Truffle Recipe

Yield: Approx. 110; 2.25cm x 2.25cm pieces.

tea-time-truffle.jpg

Ingredients

Heavy Cream:

180g

Sorbitol:

10g

Honey:

25g

Glucose:

25g

Tea:

5g

Organic 70% Chocolate:

230g

Bulk Milk Chocolate:

80g

Butter:

40g 

Preparation

  • Pour a thin layer of tempered organic dark chocolate on a guitar sheet or parchment paper (pre-enrobing).
  • Immediately place the frame on top of the liquid chocolate. Let set.

Directions

  • Bring the cream, sorbitol, honey and glucose to a boil. Add the tea.
  • Allow composition to infuse until it reaches a temperature of approximately 95°F.
  • Strain the liquid onto the organic dark and milk chocolates. Mix well.
  • Add the softened butter. Use a hand blender to emulsify the ganache.
  • Immediately pour the ganache into the frame that is pre-enrobed.
  • Allow to cool for approximately 30 minutes.
  • Use a guitar cutter to cut into desired dimensions (a knife works fine too).
  • Bring the centers to room temperature before enrobing in tempered organic dark chocolate.