MOULD PREPARATION

1. To prepare the Pink Coloured Cocoa Butter, heat the cocoa butter in a saucepan until it is melted halfway. Sieve in the pink and white colour powder and emulsify with a stick blender. Strain the mixture through a clean foot stocking or coffee filter, and use at 31°C.
2. Repeat this method to prepare the Orange Coloured Cocoa butter.
3. With clean hands, dip your finger into the pink cocoa butter and in one motion, swipe a thin line partially around each cavity of 4 x CW2022 30mm Half Sphere Chocolate Moulds. Allow it to set at room temperature.
4. Repeat the process with the orange cocoa butter and allow to set at room temperature.
5. Temper the white chocolate by placing it into a microwave-safe plastic bowl and heating in 30 second increments until it is 50% liquid and 50% solids, then stir vigorously until completely melted.
6. With clean hands, swipe a thin layer of the tempered white chocolate into the mould cavities.
7. Use a metal scraper to scrape clean the surface of the chocolate moulds, then allow to set at room temperature.

MOULDING

1. Temper the milk chocolate by placing it into a microwave-safe plastic bowl and heating in 30 second increments until it is 50% liquid and 50% solids, then stir vigorously until completely melted.
2. Fill each cavity of the chocolate moulds with the tempered milk chocolate.
3. Tap the mould on your workbench to dislodge any air bubbles.
4. Hold the mould upside down over a sheet of baking paper and tap the side of the mould with the handle of a metal scraper to remove the excess chocolate. Then, scrape the surface of the mould clean.
5. Sit the mould on its side and allow to set at room temperature.

Note: The remaining chocolate will be retempered and used to seal the bonbons.

TEA GANACHE

1. Place the cream into a saucepan and bring to the boil.
2. Remove from the heat, add the tea, then cover with a lid and allow to steep for 2 minutes.
3. Strain the cream and remove the tea leaves.
4. Reweigh the cream, adding more to bring it to its original weight.
5. Bring the cream back to the boil.
6. Meanwhile, place the milk chocolate, dark chocolate, and inverted sugar into a bowl.
7. Pour the hot cream over the chocolates and inverted sugar, then emulsify with a stick blender.
8. Add the butter and emulsify.
9. Transfer the ganache into a piping bag and allow to cool to 29°C.
10. Once the ganache reaches temperature, pipe it into the prepared chocolate shells, leaving enough room to seal the bonbons.
11. Allow to sit at room temperature for 24 hours prior to sealing.

SEALING

1. Warm the top of the chocolate moulds with a heat gun or hair dryer.
2. Temper the milk chocolate by placing it into a microwave-safe plastic bowl and heating in 30 second increments until it is 50% liquid and 50% solids, then stir vigorously until completely melted.
3. Pipe the tempered milk chocolate on top of the tea ganache filling.
4. Hold the mould over a sheet of baking paper and tap the side with the handle of a metal scraper.
5. Scrape the surface of the mould to remove the excess chocolate.
6. Allow to set at room temperature, before placing into the refrigerator for 20 minutes.
7. Bring back to room temperature before unmoulding.

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