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Learn How to Create our Amazing and Easy Chai / Chocolate Bonbons


  These are truffles but without a chocolate coating. My friends are always amazed at these little flavor bombs not only because they taste great but because I control the level of sugar in them. The sweetness will also allow you to pair them with wine. I prefer something like a Gewurztraminer or a Barsac, but you can also use prosecco or red wines like an American red zin and Amarone from Italy.

You can gift wrap the bonbons and give them as gifts, but you must first coat them with something yummy. They're flexible. Sugar, nuts, cocoa powder, sprinkles, chocolate cake crumbs (my favorite) all work well. You just need to ensure they stick. I will explain at the end of the recipe. As far as chocolate goes, use the best one you can find.

     As an aside, when you put semi-sweet chocolate in your mouth it should melt and be fragrant almost instantly and have a very smooth texture.

Makes about 20 bonbons

12 ounces of grated (semi-sweet ) chocolate*

2 Cups heavy cream

1 Tablespoon sugar or to taste

1 Tablespoon butter

1 Tablespoon of Metro Chai

Put the chai onto a tea bag

Line a 2-quart bowl with plastic wrap

Place chocolate, butter, and sugar into a bowl, not the one that's lined (reserve)

Bring the cream and chai to a boil in a good thick bottomed saucepan being careful not to let it boil over or scorch.

Allow the cream mixture to steep for one hour.

After an hour remove the tea bag and bring the cream mixture back to a boil.

Pour the hot cream over the chocolate mixture and let sit for ten minutes.

After the chocolate mixture has sat, mix it together, making sure it is smooth. Dump it out into the plastic lined bowl.

Cool overnight in the refrigerator.

When the mixture is cold and hard, dump it out onto a clean cutting board. Cut it up into grape-sized pieces and roll in your hands.

The heat from your hands will melt the chocolate enough to make a light coating.

If you want to coat these things now is the time, roll in whatever coating you chose and refrigerate.

        * You may just chop the chocolate with a knife, just make sure to get small uniform pieces






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