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

Used Callebaut products

Jasmine tea ganache

IngredientsPreparation
  • 70g
    water

Bring to the boil.

  • 16g
    jasmine tea

Leave to infuse in the water for 5 min.

  • 250g
    cream
  • 25g
    glucose

Bring to the boil with the infusion.

  • 475g
    Arriba

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

  • 40g
    butter

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.