Rose Tea Truffles

Bring the cream and tea to a boil. Cover with cling wrap and allow it to infuse for 15 minutes. Strain out the tea and rescale the cream.
Melt the chocolate to 35 degrees C.
Warm up cream and glucose to 40 degrees C. Pour over the chocolate and mix.
Add butter at ambient temperature and emulsify.
Pipe into white chocolate truffle shells. Seal and coat with tempered white chocolate. Place dehydrated rose petals on top of each truffle.