These rich truffles are mellowed with the clean, sweet taste of candied orange peel in the chocolate plus the bergamot scent to the Darjeeling tea that infuses the cream. As always, the finest ingredients are critical to the success of this recipe, and we suggest high-quality bittersweet chocolate, like French Valrhona or Cluizel, Venezuelan El rey or, Spanish Chocovic. Dusting each creamy square of truffle with pure, bittersweet cocoa powder provides an exquisite counterbalance to the sweetness of the truffle.

Ingredients

Strips of candied peel from one orange, homemade or store-bought

Half cup / 100 grams granulated sugar

16 ounces / 475 milliliters heavy cream

2 tablespoons / 28 grams Early Grey Imperial tea leaves

21 ounces / 600 grams finely chopped bittersweet chocolate

Bittersweet cocoa powder for dusting the truffles

Preparation

Make candied peels by cutting strips from one brightly coloured orange, making sure no white inner pith is used, as the pith will make it bitter. Boil the peel in water for 5 minutes and drain. Boil again in fresh water and drain. Make a simple syrup by boiling 1 cup / 240 milliliters of water with half cup / 100 grams granulated sugar until clear. Cook the peel for the third time in simple syrup for about 5 minutes. Remove peel from syrup and allow to drain on a wire rack. Set aside.

In a heavy 2 quart / 2 liter saucepan, bring the cream and the tea to a boil. Remove from heat, allow to infuse for about 15 minutes, and then strain through a fine-meshed sieve into a bowl. Add the chocolate and stir lightly with a wooden spoon until the chocolate is melted and the mixture is perfectly smooth. To retain its characteristic dense, fudgy texture, do not aerate the chocolate mixture.

Puree the candied orange peel in a food processor along with approximately 1 cup / 240 milliliters of the chocolate mixture.

Line an 8x10 inch / 20x25 centimeter baking sheet with parchment. Pour half of the remaining chocolate mixture into the pan. Pour all of the orange peel and chocolate mixture over the chocolate in the pan and spread evenly with a spatula. Pour over the remaining chocolate mixture over this layer. Smooth the top with a spatula and cover tightly with baking parchment. Chill until firm, about 2 hours.

With a heavy knife, cut the chilled chocolate into 72 equal squares. Place on a parchment lined sheet pan and sift the cocoa powder over the truffles, coating light and evenly. Place in small candy cups if desired and arrange on a platter and refrigerate until 10 minutes before serving. These are best served cold, but not rock solid, as their flavour opens up after a few minutes at room temperature. This recipe makes 72 bite sized but rich truffles; how many make a serving is up to you!

Note: These may be made a day in advance and kept refrigerated until serving.

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