Masala Chai & Peanut truffles

October 3, 2017

How do you like your Chai? Strong brew? Less sugar? Heavy spices?  

 

I will tell you how I like mine! My everyday cuppa has to be made with 1 tsp tea dust, 1 tsp sugar, 1/2 inch fresh ginger, 1 cardamom and 2 peppercorns. Any colour other than the perfectly perfect burnt toffee shade is not going to make the cut. Sorry, I can be as finicky as Beverly Hofstadter when it comes to my tea. Hailing from a place which is surrounded by tea plantations gives me all the freedom to be so! 😂

 

 

 

 

When dietician Rujuta Diwekar wrote, “We gave up eating peanuts with masala chai so the hi-fi food stores of NYC are selling us the same stuff, remodelled and refurbished (peanut butter with chai spices).” in a Facebook post, she was advising people to eat more of the long forgotten peanuts, and less of the fancy stuff. But what that post did to one baker, was inspire her to put the same concoction into chocolate! 😊I knew right away that this would be the first on my “Edible gift series”! Because, what could possibly be more Indian than masala chai and peanuts? I thought building a sophisticated truffle around this will be a perfect tribute to the drink we often take for granted!

 

 

 

Tea, unlike coffee, doesn’t always pair well with chocolate. One has to be careful about pairing the right type of tea with the right type of chocolate. For example, black tea, earl grey go well with dark chocolate, matcha goes well with milk chocolate, rooibos blends go well with white chocolate, etc., In this truffle, I have paired Darjeeling tea with dark chocolate. The flavour is mellow, with subtle notes of tea and spices. The dark chocolate doesn’t overpower at all. You get chocolate, tea and spices, in one bite. It vaguely reminded me of a “Chocolate tea” I had tasted long ago! You can adjust the spices according to your liking. It goes without saying, I guess! You can also use Chai masala powder in the place of spices for a packed punch.

 

 

INGREDIENTS

225g       Coverture Dark chocolate  (I used 56%)

110g        Heavy cream                         

5g           Butter (optional)                                   

2nos       Darjeeling tea bags

1 inch      Ginger                 

3nos       Whole cardamoms, crushed

1nos        Star Anise

1/2 inch  Cinnamon 

2nos       Cloves  

2nos       Whole peppercorns, crushed

 

 

METHOD

Weigh chocolate in a bowl and keep aside.

In a heavy bottomed sauce pan, warm cream until small bubbles appear on the sides.

Cut open two tea bags and add to the cream. Add the spices, ginger and continue to boil for 5 minutes.

Switch off the stove and let the flavours infuse for 10 minutes.

Using a wide mesh strainer, strain the hot mixture over chocolate.

Let it stand for 5 minutes.

Mix until smooth. If using butter, add it now.

If there are lumps of chocolate, use a double boiler to melt the mixture.

Refrigerate until set (approx 1 hour).

 

 

 

MAKING TRUFFLES

Using a small spoon, scoop out desired amounts of the truffle mix.

Shape them using your palms. WEAR GLOVES.

Dip the truffles in a bowl of roasted peanuts.

Refrigerate for 30 minutes. 

 

 

COATING

Take cocoa powder in a bowl / cup.

Place truffle in the cup and roll with a fork till it gets uniformly coated.

Tap off excess.

 

 

STORAGE

Truffles can be stored refrigerated, in an airtight container for upto 7 days.

 

 

 

SHOP RELATED PRODUCTS

 

 

 

Share on Facebook
Share on Twitter
Please reload

March 15, 2018

February 28, 2018

Please reload