How to: Tea Infused Ganache | TEALEAVES

TEALEAVES takes you behind the scenes to our good friend Railtown Cafe where Chef Alex Abley will teach us how to make tea infused ganache.
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It’s not easy being a world-class chef or mixologist. TEALEAVES, the tea brand of choice to Michelin star chefs and five-star hotels, takes you behind the scenes with #FBintheKnow. Learn tips, tricks, and techniques from the pros to help elevate your Food and Beverage (F&B) skills to those among the stars.
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[@SamFerndz]

Great video

That looks incredible. I imagine the chocolate aroma is strong, so can you please tell me how pronounced is the tea aroma against the chocolate? Thank you.

[@shellafransisca2760]

Hii, can I subtitute the milk with cream? Thank you

[@harnishkaur8568]

Hi kindly let me know what percentage of chocolate u have used Thanks

[@magicmantimekeeper]

If possible what measurement you have taken..

[@TealeavesCo]

@magicmantimekeeper here are the measurements below! 140 g (5 oz) semisweet chocolate, chopped 180 ml (3/4 cup) 35% cream 30 ml (2 tablespoons) corn syrup 15 ml (1 tablespoon) TEALEAVES Earl Grey 30 ml (2 tablespoons) unsalted butter, cold . Instructions: 1. Place the chocolate in a bowl. Set aside. In a small saucepan, bring the cream and corn syrup to a boil. Remove the pan from the heat and add the tea. Cover and let steep for 5 minutes. Strain through a sieve over the chocolate and let stand for 2 minutes. 2. With a whisk, stir until the ganache is smooth. Add the butter and stir until smooth. Let cool and pour over the cooled cake in the pan. More recipes on tealeaves.com/recipes!

[@parkminniemin5327]

Can I use this to make chocolate truffles? There is butter so I’m not really sure, or was this limited onlt for a cake?

[@TealeavesCo]

Of course! This how-to shows you how to make a classic ganache, but infused with Russian Earl Grey. Once you have your ganache, you can create whatever you would like with it! :)

[@parkminniemin5327]

TEALEAVES I wasn’t expecting a reply, thank you very much. I’ll be borrowing this technique for my project. Thank you.

[@TealeavesCo]

We'd love it if you shared your project with us! Good luck!!

[@parkminniemin5327]

Thank You

[@JohannaM4]

Hehehe, "my tea stole 20 percent of my water"