Jasmine tea ganache

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.
Level:
Medium

Jasmine tea ganache

Ingredients: Jasmine tea ganache

  • 2.5 oz
    water

Preparation: Jasmine tea ganache

Bring to the boil.

Ingredients: Jasmine tea ganache

  • 0.6 oz
    jasmine tea

Preparation: Jasmine tea ganache

Leave to infuse in the water for 5 min.

Ingredients: Jasmine tea ganache

  • 8.8 oz
    cream
  • 0.9 oz
    glucose

Preparation: Jasmine tea ganache

Bring to the boil with the infusion.

Ingredients: Jasmine tea ganache

Preparation: Jasmine tea ganache

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

Ingredients: Jasmine tea ganache

  • 1.4 oz
    butter

Preparation: Jasmine tea ganache

Mix in and emulsify in the Robot Coupe.

Ingredients: Jasmine tea ganache

Preparation: Jasmine tea ganache

Pour into the praline moulds and leave to harden.

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