Earl Grey tea and rose chocolates

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. 

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.