English Tea Paves 15-20pcs

Ingredients

This is part A
Earl Grey Tea (Twinning’s) 4g
Whipping Cream (boiled) 90ml
=======================================
Part A tea cream 65ml
Invert Sugar 8g
Dark Chocolate (75% cocoa) 90g

Method
(Part A)
Add whipping cream into the tea and boil. After its boiled wrap cling film over to
brew for 5 mins then strain it. You should be left with 65ml of tea cream.

1. Place the dark chocolate into a bowl and heat the bottom with hot water, after
it’s heated remove it from the water.
2. Boil Part A with the invert sugar.
3. Pour it into the chocolate and whisk together until it becomes nice and smooth
(for best result hold whisk at 45° angle from the bowl).
4. Add the unsalted butter and mix well.
5. Then pour into a 15cmx20cm tray covered in glad wrap
6. Wrap cling film over the top and keep in the fridge for 60
mins.
7. Take out of the fridge then chop into desired portions
then sift cocoa powder onto the chocolates.

ENJOY!!!!

It should look like this before you

put it into the fridge

Baileys Truffles- makes 12

Ingredients
whipping cream (boiled) 35ml
invert sugar 8g
dark chocolate (65%) (Chopped into small chunks) 30g
milk chocolate (34%) (Also chopped into small chunks) 30g
unsalted butter (room temperature) 30g
Baileys Irish whiskey 20ml

Method (Filling)
1. Put the chopped chocolate into a bowl.
2. Boil the whipping cream and invert sugar on medium heat.
3. Then pour it into the chocolate, whisk for 1 minute or until smooth.
4. Add the butter, and then the Bailey’s whiskeys, then place in the fridge for 10
mins then scoop into a piping bag.

Assembly
1. Pour some melted dark chocolate (75%) into the mould; this will be the hard
shell of the chocolate.
2. Rotate the mould, then turn upside down and tap bottom to remove excess
chocolate.
3. Use a scraper to scrape the excess chocolate off the top the turn it upside down
and put it on some butter paper to set.
4. Then pipe in the chocolate paste we made earlier then put in the fridge for 10
mins to set.
5. Add some more melted chocolate on top of the mold then scrape of the extra
chocolate quickly. DO NOT TURN UPSIDE DOWN.
6. Leave in the fridge for 20 mins the beat the bottom of the mold to remove
chocolate.

ENJOY