INGREDIENTS

Cooking cream (dairy)                      100g

Earl grey tea                                       12g

Anods Milk couverture                      188g

Anods Dark courvature 55%               64g

unsalted butter                                     24g

liquid glucose                                       16g

Anods Dark Choco Buttons          as required for cups

Anods white choco buttons           for decoration

Anods Cocoa Powder                   for decoration  

INSTRUCTIONS

Chocolate cups

1. Fill a cup/mould about a quarter of the way full of Anods dark choco buttons, then use the paintbrush to paint the chocolate up the sides of the cup to the top.
2. Try to create an even layer, and inspect the cups as you finish them to make sure there are no weak, streaky areas.
3. Let the chocolate cups set completely, either at room temperature or in the refrigerator.

Ganache

1. Bring the cream and tea to almost boil and remove from the heat and let infuse for 10 minutes.
2. Strain the mixture through a fine trainer (if you lose cream during the process, top it up to the cream weight you started with)
3. Mix the liquid glucose and the couvertures together in a food processor
4. Reboil the cream and pour it to the food processor
5. Emulsify until smooth
6. Add the butter, mixing completely.
7. Cool down slightly till its warm enough to pour but not too warm to melt the chocolate cups.
8. Pour it to the cups
9. Decorate it as you wish and enjoy.