Dessert & Baked Goods » Bergamot Black Tea Ganache
A citrus tea infusion pumps up the flavor of an already flavor-filled chocolate ganache. Jason Bond of Beacon Hill Hotel & Bistro offers up this tasty filling that's easy once you master the art of keeping an eye on the temperature. Then watch how he uses this ganache to make gorgeous little Raspberry Macarons.
Print RecipeIngredients
- 1 quart heavy cream
- 2 oz (4 tbsp or ¼ cup) loose black tea with bergamot oil (Earl Grey)
- ½ oz (1 tbsp) rose water
- 8 oz (1 cup) sugar
- 2½ lbs chocolate
- 8 oz (2 sticks) butter, softened
Special Equipment
- candy thermometer
How-to
- Soak the tea in cold heavy cream overnight
- Heat the cream to 120º. Strain and top off to yield 1 quart again
- Add the rose water and sugar and return to 120º
- Pour the cream mixture over the chocolate and stir gently to blend
- At 95º add the softened butter and stir until smooth and emulsified
- Store in an air-tight container at room temperature
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