Continuing with the success of the Matcha Ganache Truffle, the subsequent undertaking was an Earl Grey Ganache Chocolate Bar. The idea had stemmed from:
- 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
Earl Grey Ganache
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.
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.
Ingredients:
Yield: 319 g ganache, or ~160 g per chocolate bar
- 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.
Surfin would assume the casing of the chocolate bar. The first trial did not set to yield a matte finish, causing me to scrape the portion back into the bowl and temper once more. For my Lindt couverture, it was easier to use the seeding method as opposed to merely bringing the temperature up to 31 C and halting addition of heat. As with previous trials, the difference in consistency was an indicator of nearing the proper temperature.
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I adhered to the same steps as the Matcha Ganache Truffle, waiting patiently for two days to pass. No effort whatsoever was required to remove the chocolate from the moulds. That said, I do not believe I had succeed in tempering perfectly, for the surface exhibited subtle streaks of non-uniformity, was not shiny, and retained a trail of fingerprints when touched. It snapped readily and remained intact at room temperature, leading me to believe that I had accurately executed most of the steps and was maybe off by half a degree or so.
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??
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??
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