Tea Pralines

Ingredients Metric US Volume
Dark couverture, 63%, overwarmed, for the acetate sheet as needed as needed as needed
Heavy cream 230 g, plus additional as needed 8.1 oz, plus additional as needed 1 cup, plus additional as needed
Kusmi black tea 12 g 0.4 oz 2 tbsp + 1 tsp
Glucose 45 g 1.6 oz tbsp
Invert Sugar 45 g 1.6 oz tbsp
Dark couverture, 63%, half melted 240 g 8.5 oz cups
Milk couverture, 37%, half melted 180 g 6.3 oz cups
Unsalted butter, softened 60 g 2.1 oz ¼ cup
Colored cocoa butter, for the transfer sheet as needed as needed as needed
Dark couverture, 63%, tempered, for dipping 256 g 9.0 oz 1 cup
1068 g 37.6 oz


  1. Prepare an acetate sheet on an acrylic base and cover with overwarmed couverture. On the sheet, place a 15-in/380-mm square acrylic frame, ½ in/13 mm high. Place a divider or bar inside the frame to split it in half. (The recipe makes enough ganache for a half-frame, 7½ × 15 in/190 × 380 mm.)
  2. In a medium pot, bring the cream and Kusmi tea to a boil over medium heat.
  3. Once the cream comes to a boil, remove it from the heat and immediately cover with plastic wrap. Let steep for 12 minutes.
  4. Strain to remove the tea, and add cream as needed to return the total quantity to 8.1 oz/230 g. Add the glucose to the cream and return to a boil.
  5. Combine the invert sugar and the dark and milk couvertures. Pour the hot cream mixture over the couverture mixture, and set aside undisturbed for 1 minute.
  6. Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider circles to create an emulsion.
  7. Cool to 92°F/33.3°C.
  8. Blend in the butter using an immersion blender.
  9. Spread the ganache in the prepared acrylic frame and allow to set overnight at room temperature.
  10. Remove the frame, flip the slab over, and remove the acetate sheet. Place the slab on a guitar cutter and cut into ⅞-in/22-mm squares.
  11. Transfer the pieces to a parchment paper–lined sheet tray, separate them, and let them rest at room temperature for 2 hours to form a crust before finishing.
  12. Decorate a transfer sheet as desired.
  13. Using a dipping fork, dip each praline in the dark couverture. Before the couverture sets, cover with a printed transfer sheet.
  14. Let set completely before removing the transfer sheet.
  15. Store in an airtight container at 57° to 61°F/13.9° to 16.1°C in a dark, dry place.

Recommended Transfer Sheet Décor

  1. Lightly brush green cocoa butter onto a piece of acetate in vertical streaks.
  2. Brush red cocoa butter onto the acetate following the same streaks.
  3. Repeat the process with white cocoa butter.