Imperial Jasmine tea Alunga™
- Level:
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Medium
- Makes:
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Recipe for approx. 4 mini bonbon log moulds
In Cacao Barry's "Chocolate x Tea" Bulletin, Chef Ramon wished to pay tribute to Asia, the home of tea, with five chocolates perfumed with five Asian teas. These bonbons, with their Jasmine tea-infused Alunga™ Milk Chocolate ganache, are delightfully balanced and celebrate the floral qualities of the exotic tea. The Lactée Barry Milk Chocolate shells bring just a hint of additional sweetness.
Imperial Jasmine tea Alunga™
Used products: Imperial Jasmine tea Alunga™
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330 gjasmine tea
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500 gwater
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80 ginvert sugar
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70 gglucose syrup DE 70
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100 gdextrose
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1 gsalt
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200 ganhydrous butter
Preparation: Imperial Jasmine tea Alunga™
- Prepare an infusion with 500 g of hot water and 70 g Imperial Jasmine 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.
- When the temperature of the liquid reaches 25-30º C, pour it over the couverture combined with the anhydrous butter, both previously melted at 45º C.
- Emulsify well and allow to set until the mixture reaches 28º C.
Black paint
Used products: Black paint
Preparation: Black paint
Melt the couverture and the cocoa butter separately, emulsify and keep warm to spray-paint the moulds.
Assembly
Used products: Assembly
Preparation: Assembly
Prepare the mini-buche praline moulds by spraying them with black paint. Prepare the shells using Lactée Barry 35.3% cocoa milk chocolate couverture.
Add the truffle filling when it reaches 28º C.
Allow to set for a few hours and the base with milk chocolate couverture.
Unmould and reserve.
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