Ingredients
200 g / 7 oz Milk
20 g / 0.7 oz Earl grey tea leaves
100 g / 3.5 oz Heavy cream 35%
30 g / 1.0 oz Trimoline
1/3 pc    Vanilla stick
50 g / 1.7 oz Accra Lait 42%
180 g / 6.3 oz Gastro Rondo
50 g / 1.7 oz Butter

Preparation
Boil milk and earl grey tea leaves. Let it soak for 5 minutes. Sieve. Total liquid 140 grams. Boil tea milk, heavy cream, Trimoline and vanilla. Add all the liquid to the chopped Accra Lait 42% and Gastro Rondo. Homogenize the ganache by using the hand blender. Add the soft butter under the ganache.

Setting
Spray Praline molds with dark red colored Cocoa Butter. Mold out with Gastro Rondo.  Pipe the ganache by using a pastry bag into the molded praline mold. Let it set by room temperature  20°C/68°F for about 24 hours. Seal with Gastro Rondo, place in refrigerator. Demold.

Specialty Ingredients
#31103  FELCHLIN-Swiss ACCRA LAIT RONDO 42%
#31134  FELCHLIN-Swiss GASTRO RONDO
#31300  FELCHLIN-Swiss COCOA BUTTER
#90435 Trimoline