Earl Grey tea and rose chocolates

Earl Grey tea and rose chocolates

Created by

  • Ramon Morató - Global Creative Innovation Leader for the Cacao Barry® brand
level 1

Recipe components

Earl grey tea and rose chocolates

  • 330g
    Earl Grey tea
  • 80g
    invert sugar
  • 100g
    glucose syrup DE 60
  • 100g
  • 1g
  • 22g
  • 180g
    anhydrous butter

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. 

Black paint


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



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.