Sustainable cocoa
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Chocolate Confectionery


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Ondulation Tea ripples chocolate bites
1 Ondulation Tea ripples chocolate bites
  • Sugar 80 g
  • Fresh cream (35% fat) 360 g
  • Earl Grey tea + 40 g cold water 20 g
  • Zest of a lemon, grated 1 pc
  • Butter 50 g
  • Dry caramelize the sugar. 
  • Reduce the cooking temperature by adding the already-heated fresh cream, cold brew tea, and grated lemon zest. Cover with plastic wrap and leave to infuse for 5 to 10 minutes.
  • Next, filter the mixture and adjust the volume of liquid to 450 g using whole milk.
  • Add the glucose and sorbitol, then heat to 80°C.
  • Pour the liquid over the dark and milk chocolates and stir until completely smooth.
  • When the ganache is between 35 and 38°C, add the butter and finish mixing with a hand mixer until perfectly smooth.
  • Pour the ganache onto a stainless steel baking sheet and cover with plastic wrap.
  • Once the ganache has reached a cream-like texture, use a piping bag fitted with a No. 5 nozzle to pipe it onto your pre-formed mini waves.
  • Leave to crystallize for a few hours at 16°C, then coat the mini waves with tempered Belcolade.
  • Selection Noir Intense Cacao-Trace dark chocolate, before sprinkling with a few dry tea leaves. 
  • Once fully crystallized, store at 16°C and 60% humidity.

Created by Stéphane Leroux

The Belcolade Origins Noir Philippines 68% Cacao-Trace single-origin dark chocolate offers a delicate hint of lemony fragrance, making it an ideal pairing with tea. The distinctive wavy design of this small bar is reminiscent of the Philippines, an archipelago of more than 7,000 islands, where water plays a central role.

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