Prepare an infusion with 750 g of hot water and 100 g Kashmiri Chai tea. Steep for four minutes and then filter.
Weigh out the 450 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 32º C.
Mycryo™ Cocoa Butter
Melt the couverture and the cocoa butter separately, combine and keep warm to spray-paint the moulds.
Red colored cocoa butter
Prepare the mini-buche praline moulds by spraying with black paint.
Pre-set the red cocoa butter and spray on a second layer to achieve a mahogany effect and pour the moulds with Ocoa™ 70% cocoa dark chocolate couverture
Add the truffle filling when it reaches 32º C.
Allow to set for a few hours and then seal the base with Ocoa™ 70% cocoa dark couverture.
Unmould and reserve.