36 discs
400g Collection Etienne 38% Baking Wafers
100g Collection Etienne 70% Baking Bars
Cocoa butter
85g milk
85g water
55g Muscovado sugar
Black Tea
Cinnamon powder
Cardamom powder
Nutmeg powder
Ginger powder
Tools:
Bottle top
Pallet knife
Choc scrapper
Saucepan
Spatula
Marble top
Hand blender
Tray with edges
Piping bag
Rosette star nozzle
Acetate sheets
Dipping fork
Glass bowl
Small beautiful slate/platter for serving
15 minutes
Bring the milk, water, sugar, tea, cinnamon, cardamom, nutmeg and ginger to a rolling boil at 40C.
Remove from the heat and pour over the chocolate.
Temper the choc to cool down to 30C.
Add tempered dark choc 100g.
Table again till thick approx. 20C.
Using the tempered dark chocolate, make 36 discs using the bottle top on acetate.
Pipe the ganache onto the chocolate discs and leave to set 20 mins approx.
Dip chocolates and leave to set.
https://www.guittard.com/in-the-kitchen/recipe-print/chai-ganache