Chai Tigers

Preparation info

  • Difficulty


  • Yield:

    120 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Heavy cream 180 g 6 oz 25%
Chai tea blend 10 g 0.5 oz 2%
Vanilla bean, split and scraped 1 bean 1 bean
Milk as needed
Glucose syrup 60 g 2 oz 8%
Milk chocolate, unmelted, tempered, chopped 460 g 16 oz 62%
Butter, soft 20 g 1 oz 3%
Batch Size 730 g 25.5 oz 100%
Milk chocolate, melted, tempered, for precoating and dipping as needed
Dark chocolate, tempered, for finishing as needed


  1. Combine the cream, tea blend, and the vanilla bean and its seeds in a saucepan and bring to a boil. Remove from the heat, cover, and let steep for 5 minutes.
  2. Strain the infused the cream through premoistened cheesecloth. Wring the tea solids and vanilla bean in the cheesecloth to extract the maximum amount of liquid possible.
  3. Return the cream to 180 g by adding milk.
  4. Add the glucose syrup to the flavored cream mixture. Bring to a boil.
  5. Pour the hot cream mixture over the chopped milk chocolate and let sit for 1 minute to allow the chocolate to melt.
  6. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  7. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
  8. Stir the butter into the ganache, taking care that no lumps of butter remain.
  9. Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache. Allow to rest at room temperature until slightly firm and of a plastic consistency. This may take 1 hour, depending on the ambient temperature.
  10. Agitate the ganache lightly by placing it on a marble slab and working it gently to induce crystallization.
  11. Using a pastry bag fitted with a no. 4 round tip, pipe truffles onto parchment paper. Allow to crystallize at room temperature until firm enough to handle, about 20 minutes.
  12. Roll the piped truffles into balls and precoat in the tempered milk chocolate by hand-dipping.
  13. Using a round dipping fork, dip the precoated truffles in the tempered milk chocolate. Allow to set fully.
  14. Using a paper cone, filigree each truffle with 4 stripes of the tempered dark chocolate.