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Imperial Jasmine tea Alunga™

Level:: Medium
Makes:: 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.

330 g

jasmine tea
500 g

water
80 g

invert sugar
70 g

glucose syrup DE 70
100 g

dextrose
1 g

salt
900 g

Cacao Barry MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 20KG BOX
200 g

anhydrous butter

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.

Melt the couverture and the cocoa butter separately, emulsify and keep warm to spray-paint the moulds.

Q.S.

Cacao Barry MILK COUVERTURE - LACTÉE BARRY 35% - BLOCK - 2.5KG BAG

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.