Earl Grey tea and rose chocolates
Used Cacao Barry products
Molded bonbons
Earl Grey tea and rose chocolates
Used Cacao Barry products
Recipe components
Earl grey tea and rose chocolates
Ingredients | Preparation |
| Prepare an infusion with 500 g of hot water and 70 g Earl Grey 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 combined with the rose water.
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.
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Black paint
Ingredients | Preparation |
| Melt the couverture and the cocoa butter separately, combine and keep warm to spray-paint the moulds.
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Assembly
Ingredients | Preparation |
| Prepare the mini-buche praline moulds by spraying with black paint. Pour the moulds with Alunga™ 40% cocoa milk chocolate couverture
Add the truffle filling when it reaches 30-32º C.
Allow to set for a few hours and then seal the base with milk chocolate couverture.
Unmould and reserve.
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