Hydrate the rooibos with water, then add everything to the cold cream.
Heat the mixture to 50°C.
Strain and reweigh the cream if necessary.
Mix the cream with the sweeteners and heat to 50°C.
Partially melt the 50 Days dark couverture.
Add the liquids to the couverture.
Blend without incorporating air.
Add the butter at 40°C and blend.
Pipe into the molds at 20°C.
Assembly / Mounting
Mold with tempered Belcolade Origins Noir Sanaga 66% Cocoa-Trace. Fill with the ganache at 20°C, then let crystallize overnight in a chocolate refrigerator. After that, seal the chocolates with Belcolade Origins Papua New Guinea 73% Organic Cocoa-Trace.
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