Confessions of a Chocolatier

Yes, you can use tea to flavor truffles! I’ve been doing this since I first started back in 06′ and have gotten more and more into it over the years. I begin by steeping loose tea in heavy cream for about 15 minutes and then strain it out. The cream is now infused with the tea flavors and I then blend it into the chocolate for making my ganache. This enables me to experiment with an endless amount of flavor combination’s!

Initially, I bought basic premium teas online from China Mist such as mint and chai, which I still use today. Although all of their tea’s are high quality, organic and fair trade, I wanted to branch out to more flavor possibilities. This is when I discovered blends from Tea Forte like Raspberry Nectar, White Ginger Pear and Orange Pomegranate. All of which go exceptionally well with chocolate! I also love Tea Forte because they have so many excellent gift sets.

More recently I was so excited to find Bird Pick, an awesome tea retail store and cafe’ in my own neighborhood! Bird Pick has a large selection of loose teas and herbs as well as blends. I love being able to physically go into the store and smell everything! They have a great selection of tea accessories as well and always have samples brewed and are willing to brew anything else you might want to try.

All this has inspired me to experiment with my own blends using the different teas leaves, herbs and dried fruits I have discovered. Look for more pictures like these to pop-up on my site under the truffle descriptions and for a “Tea Bouquet” Truffle Assortment in the coming weeks!