Asiri Punchihewa

Chai Tea with Ganache Pocket Watch Stirrer

Recipe by Monika Ederer & Tino Passano of Mudbrick Vineyard – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand

3 cups water
4 tsp Dilmah Yata Watta Tea

Chocolate Ganache Pocket Watch Stirrer:
250g cream
3 tea bags Dilmah Ceylon Spice Chai
5 cloves
2 cinnamon quills
5 cardamom pod
250g Dulcey chocolate

Bring cold spring water to the boil.
Pour over the tea.
Stir regularly.
Infuse for 5 min.
Strain into a tea cup.

Chocolate Ganache Pocket Watch Stirrer:
Bring the cream with the spices to the boil.
Infuse the with the tea for 24 hours.
Heat it again, strain and pour over the melted chocolate.
Rest the ganache for 6 hours.
Mould a pocket watch shape and cover with dulcey chocolate


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