Lapsang Souchong tea chocolates

Prepare an infusion with 500 g of hot water and 45 g smoked Lapsang Souchong tea. Steep for four minutes and then filter.
Weigh out the 450 g required for the recipe and dissolve the sugars and salt in the infusion.
When the temperature of the liquid reaches 25-30º C, pour it over the couverture combined with the anhydrous butter and previously melted at 45º C.
Emulsify well and pre-set at a temperature of 32-33º C.

Prepare the mini-buche praline moulds by spraying with black paint.
Pour the moulds with Ocoa™ 70% cocoa dark chocolate couverture.
Add the truffle filling when it reaches 32-33º C.
Allow to set for a few hours and then seal the base with Ocoa™ 70% cocoa dark chocolate couverture.
Unmould and reserve.