Date

July 20 2015

Written By

Albert Moriguchi

Dark Chocolate & Tea Truffles

Written By Albert Moriguchi - July 20 2015

Dark Chocolate & Tea Truffles

DARK CHOCOLATE
& TEA TRUFFLES

Medium

5+ Hours

Cooling Time Included

Keep in an airtight container for up to 2 weeks.

 Featured in this Recipe:
Bittersweet & Sea Salt Bar

This recipe was a lot of fun to do. BAYCAT - A great organization dedicated to providing underserved youth guidance and instruction on creating digital media that tells unique stories - came into our space to shoot the video (now on YouTube!) They did an amazing job framing shots, giving us ideas, showing the ingredients, doing the post production, and, most importantly, making the process easy to follow and understand. We hadn't quite realized how difficult it can be to have a relatively easy recipe fit into just over three minutes, so we're completely open to suggestions if you have any!
We can't wait to work with them again. Please let us know what you think at comments@pocodolce.com -- Kathy

INGREDIENTS

5 oz heavy cream

10 oz finely chopped bittersweet chocolate

1 heaping tbsp of your favorite tea leaves

4 oz bittersweet chocolate*
(to melt for coating)

2 cups cocoa powder
(for coating your truffles)

 

NOTES:

PAN SIZE: 8 x 8 inches

* You can use either the Bar Chocolate or Drinking Chocolate for this step

RECIPE

  • Place 10 oz of finely chopped chocolate in a heatproof bowl.
  • Heat cream in a saucepan until just beginning to simmer then remove cream from heat.
  • Add 1 heaping teaspoon tea leaves to the cream.
  • Allow tea and cream to steep covered for 7 minutes, stirring occasionally.
  • Strain the cream through a sieve over the 10 oz finely chopped chocolate.
  • Mix the cream into the chocolate until all visible lumps are gone and the mixture is smooth and glossy.
  • Pour the mixture into an approx. 8x8 pan lined with parchment paper.
  • Let set in a cool place for 4 hours or overnight (if overnight, cover the pan).
  • Once cooled, cut the mixture into 1” squares or scoop and roll into 1” balls.
  • Put the 2 cups cocoa powder in a separate bowl.
  • Melt 4 oz chocolate for coating in the microwave, stopping to stir every 10-15 seconds, until smooth.
  • Using a fork, dip and completely cover one truffle at a time in the chocolate
  • Roll and coat in the cocoa powder.
  • Leave in the cocoa powder a few minutes until the chocolate has set.
  • Repeat with the remaining truffles.

Products Featured in this Recipe:

 Best Enjoyed With:

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