After the infusion time is up, pass through a strainer (or remove tea bag) and pour the chai milk over the melted chocolate.
Stir until a nice, even measure is formed. If it starts to clump a little at the beginning, no problem. Just keep stirring until everything is evenly combined.
Place in the refrigerator until the mixture is nice and firm (at least 30 minutes, ideally overnight).
Place raw cacao in a plate.
Raw cocoa powder
Once the mixture is firm, portion out a teaspoonful at a time and shape into a round truffle with your hands. Work quickly, as the truffle mixture quickly becomes soft again. Roll the finished truffles in raw cacao and set aside.
Repeat until the measurements are completely used up.
Enjoy and store remaining truffles in an airtight container in the refrigerator for up to one week.