Jasmine tea ganache

Tea and Asian herb infusions offer an inexhaustible choice of flavours to pair with chocolate. But not all teas lend themselves in creating a balanced ganache. Our chefs recommend picking the more powerful flavours such as Earl Grey, oolong, lapsang souchong... For this recipe, we used jasmine, yielding lovely floral notes. Don't leave the tea infuse for too long though, since jasmine has the tendency to become bitter.