Earl Grey Ganache

Preparation info

  • Difficulty

    Complex

  • Yield:

    180 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Heavy cream 410 g 15 oz 30%
Earl Grey tea leaves 20 g 0.5 oz 2%
Milk as needed
Glucose syrup 130 g 5 oz 9%
Dark chocolate, melted, tempered, at 32°C/90°F 260 g 9 oz 19%
Milk chocolate, melted, tempered, at 30°C/86°F 440 g 16 oz 32%
Butter, very soft 100 g 3 oz 8%
Batch Size 1360 g 47.5 oz 100%
Milk chocolate, melted, tempered, for precoating and dipping as needed
Dark chocolate, tempered, for finishing as needed

Method

  1. Combine the cream and tea leaves in a saucepan and bring to a boil. Remove from the heat, cover, and let steep for 5 minutes.
  2. Strain the infused cream through premoistened cheesecloth. Wring the tea in the cheesecloth to extract the maximum amount of flavor possible.
  3. Return the cream to 410 g by adding milk.
  4. Add the glucose syrup to the flavored cream mixture. Bring to a boil. Remove from the heat and allow to cool to 40°C/105°F.
  5. Combine the tempered dark and milk chocolates.
  6. Stir the butter into the chocolate mixture, taking care that no lumps of butter remain.
  7. Pour the 40°C/105°F cream mixture over the chocolate mixture.
  8. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  9. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
  10. Pour the ganache immediately into a frame 12 × 12 × ½ in set on a heavy plastic sheet. Place plastic wrap directly on the surface of the ganache. Allow to crystallize overnight at room temperature.
  11. Remove the frame from the ganache and peel the plastic sheet from the slab.
  12. Precoat one side of the slab with the tempered milk chocolate.
  13. Cut into rectangles, using the 15-mm and 30-mm strings on a guitar.
  14. Using a 3-prong dipping fork, dip the centers in the tempered milk chocolate. Allow to set fully. Using a paper cone, pipe a filigree of the tempered dark chocolate lengthwise on each piece.