Kashmiri chai tea chocolates


Created by
  • Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand

Kashmiri chai tea truffle filling

Ingredients Preparation
  • 450g
    Kashmiri Chai tea
  • 60g
    invert sugar
  • 100g
    glucose syrup DE 60
  • 140g
  • 2g
  • 1000g
  • 330g
    anhydrous butter

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. 

Black paint

Ingredients Preparation
  • 700g
  • 300g
    Mycryo™ Cocoa Butter

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


Ingredients Preparation
  • Q.S.
  • Q.S.
    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.

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