These rich truffles are mellowed
with the clean, sweet taste of candied orange peel in the chocolate plus
the bergamot scent to the Darjeeling tea that infuses the cream. As always,
the finest ingredients are critical to the success of this recipe, and
we suggest high-quality bittersweet chocolate, like French Valrhona or
Cluizel, Venezuelan El Ray, or Spanish Chocovic. Dusting each creamy square
of truffle with pure, bittersweet cocoa powder provides an exquisite counterbalance
to the sweetness of the truffle.
of candied peel from one orange, homemade (see procedure below) or store-bought
1/2 cup/100 grams granulated sugar
16 ounces/475 milliliters heavy cream
2 tablespoons/28 grams Earl Grey Imprerial tea leaves
21 ounces/600 grams finely chopped bittersweet chocolate
Bittersweet cocoa powder for dusting the truffles
candied peels by cutting strips from one brightly colored orange, making
sure no white inner pith is usedd, as the pith will make it bitter. Boil
the peel in water for 5 minutes and drain. Boil again in fresh water and
drain. make a simple syrup by boiling 1 cup/240 milliliters of water with
1/2 cup/100 grams granulated sugar until clear. Cook the peel for the
third time in the simple syrup and allow to drain on a wire rack. Set
In a heavy 2-quart/2-liter saucepan, bring the cream and the tea to a
boil. Remove from heat, allow to infuse for about 15 minutes, and then
strain through a fine-meshed sieve into a bowl. Add the chocolate and
stir lightly with a wooden spoon until the chocolate is melted and the
mixture is perfectly smooth. To retain its characteristic dense, fudgy
texture, do not aerate the chocolate mixture.
Purée the candied orange peel in a food processor along with approximately
1 cup/240 milliliteers of the chocolate mixture.
Line an 8x1-inch/20x25-centimeter baking sheet with parchment. Pour half
of the remaining chocolate mixture into the pan. Pour all of the orange
peel and chocolate mixture over the chocolate in the pan and spread evenly
with a spatula. Pour the remaining chocolate mixture over this later.
Smooth the top with a spatula and cover tightly with baking parchment.
Chil until firm, about 2 hours.
With a heavy knife, cut the chilled chocolate unto 72 equal squares. Place
on a parchment-lined sheet pan and sift the cocoa powder over the truffles,
coating light and evenly. Place in small candy cups if desired and arrange
on a platter and refrigerate until 10 minutes before serving. These are
best served cold, but not rock solid, as their flavor opens up after a
few minutes at room temperature. This recipe makes 72 bite-sized but rich
truffles; how many make a serving is up to you!
Note: These may be made a day in advance and kept refrigerated until serving.
recipe is part of the book Cooking with Tea by Robert Wemischner and Diana
Photography by Sysan Bourgoin
Click here for printable version.