Category: Truffles, bonbons and candies
Preparation time: 20 min
INGREDIENTS:
1 cup whipping cream
10 ounces CARAIBE Couverture
2 1/8 tablespoons honey
1.6 ounces (1 tablespoons) butter
1/2 ounce Earl Grey tea
2 tsp orange flower water
COCOA POWDER
INSTRUCTIONS:
Bring the cream infused with tea and the honey to a boil.
Melt the chocolate to 105 grades F (41 grades C),then pour 1/3 of the hot liquid on the top. Mix to obtain an elastic and glossy mixture, then add 1/3 of the cream and continue to mix rapidly to emulsify again, and then finish with the remaining 1/3 of the cream.
Incorporate the softened butter and orange flower water with a hand blender until the ganache is smooth and shiny.
Pour into a sheet pan with edges and place the plastic wrap directly on the surface.
Leave to cool until you can cut the ganache into cubes (several hours in the refrigerator or overnight at room temperature).
Roll them in the COCOA POWDER.
Serve.
Comments
Post a Comment