Chai Tea Bonbon

Ingredients

• 4 oz heavy cream
• 2 Masala Chai Sachets
• 4 oz 70% dark couverture chocolate discs (this recipe used Conexion 70% Esmeraldas)
• 1 tbsp salted European style butter (room temperature)

Directions

1. Temper dark couverture chocolate and molding shells in the chocolate mold of your choice.
2. Once the chocolate in the mold has set, pipe the shells with prepared chai tea ganache (recipe below).
3. Cap the filled shells with the remaining tempered dark chocolate.
4. Warm heavy cream in a saucepan with two chai tea sachets on low to medium heat.
5. Remove pan from heat the moment a slight boil begins and allow to steep for five minutes.
6. After five minutes, bring the cream to a slight boil once again.
7. Pour the chai steeped hot cream over the dark chocolate discs.
8. Press a spoon gently on the sachets to remove all the cream absorbed.
9. Cover the bowl with tea towel and allow to sit for two minutes to allow the chocolate to melt.
10. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
11. Add the tablespoon of room temperature butter, and continue to stir, checking to see that all the chocolate is melted and butter is incorporated. 
12. Pour ganache into a piping bag and allow to cool to room temperature.
13. 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.