Lapsang Souchong tea chocolates

Used Cacao Barry products

Ocoa™ 70%

Molded bonbons

Lapsang Souchong tea chocolates

Created by

Ramon Morato
Global Creative Innovation Leader for the Cacao Barry® brand

Level

level 2

Dosage

Recipe for approx. 4 mini bonbon log moulds

Used Cacao Barry products

Ocoa™ 70%

Lapsang souchong tea truffle filling

Ingredients	Preparation
450g Lapsang Souchong tea 100g invert sugar 100g glucose syrup DE 60 100g dextrose 2g salt 1000g Ocoa™ 70% 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.

Ingredients

Preparation

450g

Lapsang Souchong tea
100g

invert sugar
100g

glucose syrup DE 60
100g

dextrose
2g

salt
1000g

Ocoa™ 70%
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

Assembly

Ingredients	Preparation
Q.S. Ocoa™ 70%	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.