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Molded Wild Berry Tea Truffles Recipe
The fruity flavors of Wild Berry Tea and the rich flavors of Chocoley Chocolate combine to make an incredibly decadent truffle!
This recipe uses chocolate that does not require tempering. If you wish to use couverture chocolate and temper Click Here
4 oz. Bada Bing Bada Boom Candy & Molding Formula White
1 cup heavy cream
3 Wild Berry tea bags
You'll also want:
Melt 4 oz. of WHITE chocolate and color violet using instructions that came with your chocolate and coloring oil.
Use a paint brush to thinly dab the properly prepared chocolate into the plastic sheet mold in desired design.
Melt 4 oz. of DARK chocolate using instructions that came with your chocolate.
Thickly paint or spread the properly prepared chocolate into the plastic sheet mold to create a shell.
Put in refrigerator and allow to set up.
Put 1 lb. of Fair Trade Organic Dark chocolate in a large mixing bowl. Do not melt the chocolate. Just put the discs in.
Bring cream slowly to a light boil in a heavy saucepan.
Remove from heat and add Wild Berry Tea bags. Leave the tea bag in the cream until it cools. Remove the tea bags and once again bring the cream slowly to a boil
Pour boiling cream over chocolate and keep stirring until all the chocolate has melted.
When the ganache is warm it's creamy. You can thicken it by whisking it.
Spoon the mixture into the mold cavity and leave enough room to later add chocolate to seal the mold. Refrigerate until set.
Melt the remaining Bada Bing Bada Boom Candy & Molding Formula according to the instructions that came with the chocolate.
Remove the mold from the refrigerator and spoon the chocolate into the bottom of the mold to seal in the truffle center. Tap mold to remove air bubbles.
Refrigerate until set.
Promptly remove from refrigerator and seal in an airtight container until ready to serve.
Store at room temperature in low humidity.