An exquisite treat with a Smith twist developed by our loyal customer, Cocoa Crista, who graciously shared her uncommon Smith Chai Tea Bonbon recipe. These silky tea-infused chocolate confections are truly blissful and will charm your taste buds.
"This recipe proves to be a simple undertaking for a skilled chocolatier - while easy enough for the home chef to replicate." - Cocoa Crista
- 4 oz. heavy cream
- 2 Smith Teamaker No.33 Masala Chai Sachets
- 4 oz. 70% dark couverture chocolate discs (this recipe used Conexion 70% Esmeraldas)
- 1 tbsp. salted European style butter (room temperature)
Yields 50 pieces
- Temper dark couverture chocolate and molding shells in the chocolate mold of your choice.
- Once the chocolate in the mold has set, pipe the shells with prepared chai tea ganache (recipe below).
- Cap the filled shells with the remaining tempered dark chocolate.
For Chai Tea Ganache:
- Warm heavy cream in a saucepan with two chai tea sachets on low to medium heat.
- Remove pan from heat the moment a slight boil begins and allow to steep for five minutes.
- After five minutes, bring the cream to a slight boil once again.
- Pour the chai steeped hot cream over the dark chocolate discs.
- Press a spoon gently on the sachets to remove all the cream absorbed.
- Cover the bowl with tea towel and allow to sit for two minutes to allow the chocolate to melt.
- Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
- Add the tablespoon of room temperature butter, and continue to stir, checking to see that all the chocolate is melted and butter is incorporated.
- Pour ganache into a piping bag and allow to cool to room temperature.
Last step, pipe the chai tea ganache into already prepared dark chocolate shells. Once all shells are full, cap with the remaining tempered dark chocolate.
About Cocoa Crista:
"I am a chocolatier hoping to launch my business this year. I received my recent chocolatier and chocolate maker certification through Ecole Chocolat while shut in during the pandemic. Chocolate work has always been an interest, and now I hope to turn that hobby into an empty nest adventure."