Milk Chocolate Truffle with Assam Tea

Ingredients

240 g (8 oz)	Milk chocolate
15 mL (1 tbsp)	Sweet butter
5 mL (1 tsp)	Glucose syrup
90 mL (3 oz)	Milk
45 mL (3 tbsp)	35% cream
120 mL (4 oz)	Assam tea leaves
454 g (1 lb)	Dark chocolate
250 mL (1 cup)	Icing sugar
250 mL (1 cup)	Cocoa powder
250 mL (1 cup)	Pistachio nuts, finely chopped

Method

1. Melt the milk chocolate over hot water bath.
2. Bring the milk to the boil with the cream and glucose syrup. Add the Assam tea leaves and allow to infuse for 5 minutes.
3. Strain this mixture through a sieve lined with cheesecloth and squeeze well.
4. Stir the butter into the warm chocolate then add the cream mixture.
5. Blend thoroughly using a silicone spatula. Using a candy thermometer, cool to 30ºC (85ºF), spread into rectangular dish, refrigerate allowing hardening.
6. To roll truffles, fill a piping bag with truffle cream and pipe into small balls. Let them harden in fridge.
7. To finish, melt dark chocolate over a hot water bath and heat chocolate to 40ºC (104ºF). Take off the heat and let cool to 27ºC (80ºF). Place the cooled chocolate back onto the water bath and warm to 31ºC (88ºF). Dip the chocolate truffles one at time into the chocolate and then roll in icing sugar, cocoa or chopped pistachio nuts.

• Fine chocolate should be stored in a cool dark place, but never in the fridge.

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