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90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL
90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL

Tea Time Truffle Recipe

Yield: Approx. 110; 2.25cm x 2.25cm pieces.

tea-time-truffle.jpg

Ingredients

Heavy Cream:

180g

Sorbitol:

10g

Honey:

25g

Glucose:

25g

Tea:

5g

Organic 70% Chocolate:

230g

Bulk Milk Chocolate:

80g

Butter:

40g 

Preparation

  • Pour a thin layer of tempered organic dark chocolate on a guitar sheet or parchment paper (pre-enrobing).
  • Immediately place the frame on top of the liquid chocolate. Let set.

Directions

  • Bring the cream, sorbitol, honey and glucose to a boil. Add the tea.
  • Allow composition to infuse until it reaches a temperature of approximately 95°F.
  • Strain the liquid onto the organic dark and milk chocolates. Mix well.
  • Add the softened butter. Use a hand blender to emulsify the ganache.
  • Immediately pour the ganache into the frame that is pre-enrobed.
  • Allow to cool for approximately 30 minutes.
  • Use a guitar cutter to cut into desired dimensions (a knife works fine too).
  • Bring the centers to room temperature before enrobing in tempered organic dark chocolate.