Iced Tea Ganache

INGREDIENTS

Fresh Mint | 4g / 1/4oz
Lemon Zest | 2 each
Cream | 470g / 1lb 1oz
Black Tea Bags | 6 each
Glucose | 47g / 2oz
Milk | a/n
Milk Chocolate 27% | 562g / 1lb 4oz
Dark Chocolate 64% | 364g / 13oz
Butter | 105g / 3.7oz

PROCEDURE

1. Finely chop fresh mint.
2. Combine mint, zest of two lemons, cream, tea bags (I used tazo Awake) and glucose in a heavy gauge pot.
3. Bring cream mixture to a boil, remove from heat and cover pot tightly with plastic wrap.
4. Allow mixture to steep for a minimum of 15 minutes.
5. Strain mixture, making sure to get all the cream out of tea bags, and re-weigh. Add milk as necessary to get weight back to 517 g or 1 lb 3 oz.
6. Bring cream back to a boil and pour over chocolate.
7. Using a hand blender, combine cream and chocolate while adding softened butter.
8. Pour warm ganache directly into a 15 x 15 x 3/8 chocolate frame (A-1081) and allow ganache to set.
9. Coat top of ganache slab with un-tempered New World Chocolate 27%. (This coat can be applied with a paint roller and needs to be very thin. It is only there to being applied so that slab moves more easily later in production).
10. Refrigerate ganache slab.
11. Remove slab from refrigeration and remove frame from slab using a knife if necessary.
12. Flip slab so that chocolate side is down and remove parchment or guitar sheet while ganache is still cold.
13. Cut pieces into desired shape and size (see Step by Step - Guitar Cutter).
14. Hand-dip or enrobe and decorate using transfer sheet.

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