Milk Chocolate Earl Grey Nama Choco

Method

Silky smooth and satisfying, these delicious bites of creamy Nama Choco are a refreshing summer treat your customers won't be able to resist! Made with Valrhona's delicious Satilia Lactee 38% milk chocolate, cream and Earl Grey tea leaves, it's a simple chocolate confection that will satisfy any sweet tooth.

How to Make Milk Chocolate Earl Grey Nama Choco:

Ingredients 

• 216g Cream, 35% fat 
• 20g Earl grey tea leaf 
• 10g Glucose syrup DE60 
• 471g Satilia Lactee 38% 
• 51g Butter 
• Q.S. Cocoa powder 

Method 

1. Heat the cream and infuse with Earl Grey tea leaves for 20 minutes.  
2. Strain and top up extra cream to original weight. 
3. Heat the infused cream and glucose to 60/65°C, pour half of it over the partially melted chocolate. 
4. Mix using a rubber spatula, add the rest of the cream and mix to perfect the emulsion with an immersion blender. 
5. When the temperature of the ganache is between 35/40°C, add the tempered butter (approx. 18°C) diced and emulsify again. 

Assembly 

1. Pour the ganache at a temperature of 32/34°C into a 1cm frame. 
2. Leave to crystallise in fridge for 24 to 36 hours at 4°C 

Finishing 

1. Remove the frame, cut to the desired shape and coat with sieved cocoa powder. 

Tip: Keep these fresh cream confections refrigerated until you serve.

Enjoyed this recipe? You can use your preferred chocolate to make these Nama Choco bites, just check the cocoa butter in your chocolate and adjust the ratios accordingly. Take a look at Valrhona's Mini Essentials booklet for more recipes for nama and other fillings using Valrhona chocolates.