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)
