Faracao and White Tea Raspberry Praline

Heat the cream and milk to 100°C.

Add the tea and let it steep for 3 minutes.

Strain the infusion over the two chocolate discs and manually emulsify, creating a central bond.

Cool to 27°C in a piping bag. Pour the Ariba Dark Chocolate 60% (38/40 MG) into the mold previously decorated with silver powder.

Create the shell and remove the excess chocolate. Let it crystallize at 6°C for 15 minutes.

Seal the pralines with Ariba Dark Chocolate 60% (38/40 MG).