Rose with French Vanilla Tea Chocolate
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- Sub Category Name
Food
Desserts
- Recipe Source Name
Real High Tea Australia Volume 2
- Festivities Name
Valentine's Day
- Activities Name
Real High Tea
Ingredients
- 95g cream
- 1g Dilmah Exceptional Rose with French Vanilla tea
- 8g glucose
- 145g milk chocolate
- 16g butter
- 500g dark chocolate
Methods and Directions
- Use tempered dark chocolate to make moulds for the ganache.
- Bring the cream and glucose to boil and remove from heat.
- Add the tea and infuse for 3 minutes.
- Strain and pour the cream over the milk chocolate.
- Mix gently until smooth and add the butter.
- At 27°C, pipe the ganache into the chocolate moulds.
- Seal with tempered dark chocolate.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 19/04/2024
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