TEA GANACHE

Directions

Bring the cream, tea, and the water to a boil and remove from the heat and let infuse for 10 minutes. Strain through a fine chinois and re-weigh if the infusion is not 440g then add heavy cream to bring it up to that amount. Bring the infusion, with the glucose, inverted sugar, and the sorbitol back to a boil and pour over the chocolate. Stir well to obtain a nice emulsion. At 97˚F add the butter, mixing completely. At 85˚F pour the ganache into the frames on a plastic sheet that has a very fine layer of E. Guittard 61% Lever du Soleil.

Let rest for 12 hours between 60˚F and 65˚F with a humidity of 60%. Cut with a guittare or into desired shapes and enrobe in Collection Etienne 61% Lever du Soleil. Decorate top with a colored transfer sheet. Here we use a ruby color for the top because the tea has grapefruit peel in it.