Lychee Rose Tea Ganache | Embassy Chocolate

1. Lychee Rose Tea Ganache

Ingredients:

120g	Lychee Puree
600g	Full Cream
12g	Jasmine Green Tea & Moroccan Rose Tea
200g	Embassy Azalea Milk Couverture Chocolate 34%
40g	Glucose
40g	Cocoa Butter
40g	Lychee Flesh

Method:

Heat up the lychee puree and cream.
Add in the tea bag, let it infuse for 20 minutes.
Strain and heat the mixture a bit, then pour into the chocolate.
When the mixture has cooled, add in the glucose and cocoa butter, then emulsify with a hand blender.
Strain the lychee water and fold in the chopped lychee flesh

2. Lychee Coulis

Ingredients:

100g	Pandan Leaf
75g	Water
1,5g	Pectin
10g	Sugar
1g	Citric Acid

Method:

Reduce the lychee puree and lychee flesh.
Add in a mixture of pectin, sugar and citric acid. Mix well, keep stirring to avoid burning.
Turn the heat off when it has reached 102°C, and let it cool down

4. shells

Ingredients:

Embassy Equatorial Blend Dark Couverture Chocolate 56%

Assembly

Make a chocolate shell with tempered dark chocolate
Fill the shell with a little bit of the Lychee Coulis. Put it in the fridge for 5 minutes.
Fill the rest with Lychee Rose Tea Ganache, then put it back in the fridge for 10 minutes
Cover the shell with more dark chocolate, then put it in the fridge for 15-20 minutes