INGREDIENTS

Original recipe by Andrea López
Bonbon. Makes 100 units

71% Dark Chocolate Tea Ganache

565g

Heavy Cream

56g

Honey

56g

Sorbitol

1050g

Growers Choice 71% Dark Chocolate

c/n

Earl Grey Tea

 

METHOD

71% Dark Chocolate Tea Ganache

Prepare a 1 cm frame. Pour temperate chocolate over a chocolate guitar sheet and make a chablon. Place the frame for the Ganache on the top and let it crystallize. Heat the cream with the honey and the sorbitol. When it boils remove from the heat and place the tea, cover with plastic film and let infuse for 10 min. Strain and add to the chocolate formingra Ganache, pass the immersion blender to perfect the mixture and spread it at 32-35 ° C on the frame and allow to crystallize for 24 hours.

Final Steps

Unfold the Ganache from the frame and before cuttingrmake the last chablon on the top. Bathe it with Ecuador 56% fluid Dark Chocolate. Decorate with blue flowers of the same tea.

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