Cut the chocolate into pieces that are as small as you can make them. Place them in a bowl ready for the hot cream to be poured on to them.

Heat the cream and the tea in a pan over a low heat to infuse the flavour. When the mixture starts to boil, remove from the heat and pour through a strainer on to the chocolate.

Leave for a couple of minutes to ensure the chocolate has melted, then mix into a silky consistency (this mixture is called a ganache). Line a baking sheet with nonstick baking paper, then pour the ganache on to it. I start in the middle and spread the mixture with a spatula, trying for an even coverage of around 15mm thickness.

Pop the ganache into the refrigerator for a couple of hours until set. Now use a shape cutter to create your truffles – you can buy a huge variety on the trusty internet or in good cookshops. I also stamp the truffles with an unused ink-stamp to mark friends’ names and the dates of events – a personal touch that helps make the gift extra memorable. Place in a keepsake box and tie with ribbon.