Lapsang Souchong tea chocolates

Used Cacao Barry products
Molded bonbons

Lapsang Souchong tea chocolates

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

Lapsang souchong tea truffle filling

  • 450g
    Lapsang Souchong tea
  • 100g
    invert sugar
  • 100g
    glucose syrup DE 60
  • 100g
  • 2g
  • 330g
    anhydrous butter

Prepare an infusion with 500 g of hot water and 45 g smoked Lapsang Souchong tea. Steep for four minutes and then filter.
Weigh out the 450 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 32-33º C.

Black paint



Prepare the mini-buche praline moulds by spraying with black paint.
Pour the moulds with Ocoa™ 70% cocoa dark chocolate couverture.
Add the truffle filling when it reaches 32-33º C.
Allow to set for a few hours and then seal the base with Ocoa™ 70% cocoa dark chocolate couverture.
Unmould and reserve.