White chocolate rooibos tea cubes
White chocolate rooibos tea cubes
Distinctive Papua New Guinea white chocolate delivers tropical character to these rooibos tea ganache cubes.
Rooibos tea ganache ingredients
- Belcolade origins Papua New Guinea white chocolate : 900g
- Cream 20% : 320g
- Whole milk : 120g
- Glucose syrup : 30g
- Salted butter : 60g
- Oak smoked sea salt : 4g
- Rooibos tea bags : 4g
Rooibos tea ganache method
- Heat all of the ingredients, except for the chocolate, to 75°C.
- Remove the tea bags and pour over the chocolate, then mix to form a ganache.
- Homogenise with a stick blender.
Assemble and serve
- Pour the ganach into a 9 inch square foil, heavily dusted with decorative sugar.
- Allow the ganache to set in the fridge for 16 hours to crystallise.
- Heavily dust the top of the ganache, before turning out of the tray.
- Cur the ganache into 3cm squares, and dust each cube with decorative sugar.
- The delicate caramel and tropical fruit notes pair beautifully with the warm honeyed character of the rooibos tea. Serve the ganache cubes with an afternoon tea of coffee.
Products from the recipe
Belcolade Origins Papua-New Guinea cacao-trace white chocolate buttons (36%) - 5kg & 15kg
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From £55.23
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From £55.23
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£55.23
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