- An availability of Twinings' Earl Grey Tea from the pantry
- The depletion of T&T frozen BBQ Pork Buns from the freezer, and consequential availability of the plastic container
- A desire to further my chocolate tempering journey
The ganache base was practically identical to the formula posted in Sunday Baking's Strawberry and Lime Bonbons. Ingredient amounts were doubled to account for the larger mould sizes, while lime juice was omitted and lime zest replaced with four Earl Grey tea bags for infusion into the heavy cream.
- 220 g white chocolate couverture
- 120 g heavy cream
- 10 g Earl grey loose leaf tea
- 20 g unsalted butter, cubed
Yield: 319 g ganache, or ~160 g per chocolate bar
Directions
- Add tea leaves to heavy cream and gently warm to encourage infusion. The cream should gradually adopt a milk tea-like hue without forming a film on its surface. Strain the mixture and keep warm.
- Melt white chocolate and fold in Earl grey-infused cream.
- Add in unsalted butter and mix well.
- Transfer to piping bag if desired. Set aside while preparing chocolate.
Excess chocolate was transferred to a small bowl for later use, and tempered again to form a chocolate shell for ice cream. Who needs the drippy, melty mess of La Diperie, am I right??