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 and previously melted at 45º C.
Emulsify well and pre-set at a temperature of 28º C.
Mycryo™ Cocoa Butter
Melt the couverture and the cocoa butter separately, combine and keep warm to spray-paint the moulds.
Prepare the mini-buche praline moulds by spraying with black paint. Pour the moulds with 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 then seal the base with milk chocolate couverture.
Unmould and reserve.