Tea punch chocolates

Name: Tea punch chocolates
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 60
Ingredients: 1 Bag of black tea (e.g. Assam); 3 Cloves; 1/2 TEASPOON ground cinnamon; 1 piece(s) untreated lemon peel; 1 piece(s) untreated orange peel; 600 g Whole milk couverture; 100 g Whipped cream; 3 TABLESPOONS Rum; 100 g Coconut oil; 100 g Butter; 300 g Dark chocolate coating; 125 g Icing sugar; 75-100 g Cocoa; 50 Chocolate cuffs; 7-10 Tbsp Cling film; 7-10 Tbsp Oil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 60

1 Bag of black tea (e.g. Assam)
3 Cloves
1/2 TEASPOON ground cinnamon
1 piece(s) untreated lemon peel
1 piece(s) untreated orange peel
600 g Whole milk couverture
100 g Whipped cream
3 TABLESPOONS Rum
100 g Coconut oil
100 g Butter
300 g Dark chocolate coating
125 g Icing sugar
75-100 g Cocoa
50 Chocolate cuffs
7-10 Tbsp Cling film
7-10 Tbsp Oil

Directions

1
Put the tea bags, cloves, cinnamon, lemon and orange peel in a cup. Scald with 100 ml boiling water and let it brew for about 5 minutes. Coarsely chop the whole milk couverture and melt in a hot water bath. Pour the tea through a fine sieve and heat with the cream and rum. Do not let it boil. Remove from the heat and melt coconut oil and butter in it.
2
Stir the liquid couverture into the lukewarm mixture and whisk until a homogenous mass is formed. Line a rectangular form (approx. 30x20 cm) with cling film, add the truffle mixture and smooth it down. Let the truffle mixture cool down, cover with foil and leave to set in the fridge for about 24 hours. Turn out the truffle mixture from the mould and remove the foil. Cut the mixture into about 50 pieces of the same size. Shape into balls with your hands and place them on a lightly oiled plate. Refrigerate again for about 1 hour. In the meantime, roughly chop the dark chocolate coating and melt in a hot water bath. Leave to cool, then warm up again briefly. Put icing sugar and cocoa on a plate. Turn the truffle balls with a little liquid chocolate coating in your hands, or dip them briefly into the liquid chocolate coating with a praline fork and let them drip off well. Immediately place them on icing sugar or cocoa and turn them in it.
3
Refrigerate again for about 1 hour. In the meantime, roughly chop the dark chocolate coating and melt in a hot water bath. Leave to cool, then warm up again briefly. Put icing sugar and cocoa on a plate. Turn the truffle balls with a little liquid chocolate coating in your hands, or dip them briefly into the liquid chocolate coating with a praline fork and let them drip off well. Immediately place them on icing sugar or cocoa and turn them in it. Chill the finished truffles briefly once again, then place them in chocolate sleeves and wrap them nicely. Stored in a cool place, the truffles will keep for several days.