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Dark Chocolate Grey Tea Truffles
yields 50 truffles
Ingredients
1 cup heavy cream fluid
10 oz Caraïbe couverture
2 1/8 tablespoons honey
1.6 oz (1 tbsp) butter
½ oz Earl Grey tea
2 tsp orange flower water*
Valrhona Cocoa Powder
Preparation
- Add more cream to bring the liquid back up to 1 cup as the tea will have absorbed some of the cream (reduction).
GANACHE:
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Bring the cream infused with tea and the honey to a boil; then pour a 1/3 of it over the chopped VALRHONA Dark Chocolate. Mix quickly to obtain an elastic and shiny mixture, then add 1/3 more cream and continue to mix rapidly to emulsify again and then finish with the remaining 1/3 of the cream, making sure to completely mixed.
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Incorporate the softened butter and orange flower water. Process with a hand blender until totally absorbed.
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Pour onto a baking sheet and cover it with plastic food wrap.
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Leave to cool until you can cut the ganache into cubes. (Crystallize)
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Roll them in the sifted Valrhona Cocoa Powder.
