Jasmine tea ganache

Created by

  • Jean-Pierre Wybauw - Chef and chocolate consultant Belgium
level 2

Tea and Asian herb infusions offer an inexhaustible choice of flavours to pair with chocolate. But not all teas lend themselves in creating a balanced ganache. Our chefs recommend picking the more powerful flavours such as Earl Grey, oolong, lapsang souchong... For this recipe, we used jasmine, yielding lovely floral notes. Don't leave the tea infuse for too long though, since jasmine has the tendency to become bitter.

Recipe components

Callebaut® ingredients

Jasmine tea ganache

  • 70g

Bring to the boil.

  • 16g
    jasmine tea

Leave to infuse in the water for 5 min.

  • 250g
  • 25g

Bring to the boil with the infusion.

Melt and mix with the cream mixture. Leave to cool.

  • 40g

Mix in and emulsify in the Robot Coupe.

Pour into the praline moulds and leave to harden.

Pipe the ganache into the moulded chocolate shells. Leave to cool before closing the shells.