Ingredients
100 g / 3.5 oz   Chai Tea
1860 g / 66 oz   Heavy cream
1860 g / 66 oz   Accra-Lait Rondo 42%
320 g / 11 oz   Butter, room temperature

Preparation
Scald cream and tea to a boil and remove from heat and letinfuse for 30 minutes. Temper the Accra-Lait Rondo 42%.Homogenize the ganache using vacuum mixer. Add butter.Fill prepared mold with ganache. Let it set overnight. Sealwith Accra-Lait Rondo 42%. Unmold.

Specialty Ingredients
#31103  FELCHLIN-Swiss ACCRA-LAIT RONDO 42%
#90434 GLUCOSE
 Square Dome Mold (20)