DARK CHOCOLATE EARL GREY TRUFFLES

INSTRUCTIONS

• Bring the cream infused with tea and the honey to a boil.
• Melt the chocolate to 105°F (41°C), then pour ⅓ of the hot liquid on the top . Mix to obtain an elastic and glossy mixture, then add ⅓ of the cream and continue to mix rapidly to emulsify again, and then finish with the remaining ⅓ of the cream.
• Incorporate the softened butter and orange flower water with a hand blender until the ganache is smooth and shiny.
• Pour into a sheet pan with edges and place the plastic wrap directly on the surface.
• Leave to cool until you can cut the ganache into cubes (several hours in the refrigerator or overnight at room temperature).
• Roll them in the sifted Valrhona Cocoa Powder 
• Serve.