These rich truffles are mellowed with the clean, sweet taste of candied orange peel in chocolate plus the bergamot scent to the Darjeeling tea that infuses the cream. The finest ingredients are critical to the success of this recipe, and, the Deluxe Tea Club suggests high-quality bittersweet chocolate, like French Vairhona or Cluizel, Venezuelan El Rey or Spanish Chocovic.
(72 individual truffles)
Strips of candied peel from one orange (alternatively store bought candied orange peel)
100 g granulated sugar
475 ml double creme
30 g loose-leaf Earl Grey tea
600 g finely chopped bittersweet chocolate
Cocoa powder for dusting the truffles
Make the candied peels by cutting strips from one brightly coloured orange, making sure that no white pith is used. Boil the peel in water for 5 minutes and drain. Boil again in fresh water and drain. Make a simple syrup by boiling 240 ml of water with 100 g of granulated sugar until clear. Cook the peel for the third time in the simple syrup for about 5 minutes. Remove peel from syrup and allow to drain on a wire rack. Set aside.
In a heavy 2 litre saucepan, bring the cream and the tea to a boil. Remove from the heat, allow to infuse for about 15 minutes. Strain the mixture through a fine-meshed sieve into a bowl. Add the chocolate and stir lightly with a wooden spoon until the chocolate is melted and the mixture is perfectly smooth. To retain its characteristic dense fudge mix, do not aerate the chocolate mixture.
Put the candied orange peel in a food processor along with approximately 240 ml of the chocolate mixture.
Line a 20 x 25 cm baking sheet with parchment. Pour half of the remaining chocolate mixture into the pan. Pour all of the orange peel and chocolate mixture over the chocolate in the pan and spread evenly with a spatula. Pour the remaining chocolate mixture over this layer. Smooth the top with the spatula and cover tightly with baking parchment. Chill for approximately 2 hours until firm.
With a heavy knife, cut the chilled chocolate into 72 equal squares. Place on a parchment-lined sheet pan and sift the cocoa powder over the truffles, coating light and evenly. Keep the truffles refrigerated until 10 minutes before serving.
Note: The truffles may be made a day in advance and kept refrigerated until serving.