Bergamot Black Tea Ganache
Ingredients
- 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
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