Hojicha tea from Sakarai Japanese Tea Experience (thank you Angela and William) blended with Puerto Rico 56% dark milk chocolate and Miyagikyu Single Malt whiskey.
I crafted this truffle as a demonstration for the Ecole Chocolate Master Chocolatier Ganache Recipe Development course. The gently woody tea elegantly balances the bright citrussy chocolate. Finished with precious Belize BFREE Pure Criollo Heirloom dark chocolate.
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