Imperial Jasmine tea Alunga™

Molded bonbons

Imperial Jasmine tea Alunga™

Created by
  • Ramon Morato
    Global Creative Innovation Leader for the Cacao Barry® brand
level 2
Recipe for approx. 4 mini bonbon log moulds
Recipe components

Imperial Jasmine tea Alunga™

  • 330g
    jasmine tea
  • 80g
    invert sugar
  • 70g
    glucose syrup DE 60
  • 100g
  • 1g
  • 200g
    anhydrous butter

Prepare an infusion with 500 g of hot water and 70 g Imperial Jasmine tea. Steep for four minutes and then filter.
Weigh out the 330 g required for the recipe and dissolve the sugars and salt in the infusion.
When the temperature of the liquid reaches 25-30º C, pour it over the couverture combined with the anhydrous butter and previously melted at 45º C.
Emulsify well and pre-set at a temperature of 28º C.

Black paint


Melt the couverture and the cocoa butter separately, combine and keep warm to spray-paint the moulds.


  • Q.S.

Prepare the mini-buche praline moulds by spraying with black paint. Pour the moulds with Lactée Barry 35.3% cocoa milk chocolate couverture.
Add the truffle filling when it reaches 28º C.
Allow to set for a few hours and then seal the base with milk chocolate couverture.
Unmould and reserve.