4 people
For the truffle
250 g chocolate 70% cocoa
100 g cream 35% fat
50 g whole milk
1 g tandoori masala powder
For the Rooibos infusion
2 g Rooibos (Aspalathus linearis)
130 g water
For the clay
100 g Rooibos tea infusion
30 g white clay
4 g chopped parsley
For the truffle
Chop the chocolate. Set aside.
Boil the milk with the cream for 30 seconds. Pour the mixture over the chocolate, little by little, until you get an homogeneous mixture. Add the tandoori powder. Leave to cool in small semi spherical moulds for at least 6 hours. Join the spherical halves, applying heat, to achieve perfect spheres. Allow to cool. Thread onto separate skewers and set aside.
For the rooibos infusion
Boil the water and add the Rooibos off the heat. Leave to infuse for three minutes and strain. Leave to cool and reserve.
For the clay
Cold mix the ingredients to make a thick dough.
Dip the spheres into the clay, covering them with a thin layer. Dry with cold air until the clay hardens. Store in the refrigerator. They are served on a marble base.