Ganache Tea Bon Bon


  • Soak Tea with the water for 2 hours. Cook the cream and infuse with the tea. Sieve out the tea. Rescale the liquid to obtain 200 g of cream again. 
  • Heat the infused cream to 185°F and add the sorbitol and glucose. 
  • Pour this onto the Belcolade Origins Vietnam 73 and Lait Selection CT chocolate drops and mix with a spatula to obtain a ganache. 
  • When the ganache reaches 95° F add the cold butter and mix with a hand mixer. 
  • Pipe the ganache at 86°F in the pre-moulded mould. 
  • Leave to crystalize for 12 hours with a humidity level below 60% before closing with tempered chocolate.

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