Chai Ganache

Yield: 36 discs

Ingredients

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

Directions

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.