Made with Taïnori 64%

Original recipe byl’Ecole Valrhona

3 steps

Recipe made for 1 frame of 34 x 34 cm by 10 mm high

Recipe Step by Step


White Tea Infusion

30g White tea
415g Whipping cream 35%

Allow the tea to infuse in the cream overnight. Heat tro about 50°C, strain through and top up with cream if necessary.

Taïnori Passion-Tea Ganache

300g White tea infusion
150g Inverted sugar
250g Passion pulp
740g TAINORI 64%
140g Butter 84%

Stir the inverted sugar in the infused cream and bring to the boil. Gradually pour the hot cream on the melted chocolate stirring in the centre to create a smooth, elastic and shiny core of emulsion. Keep the same texture to the end while adding the remaining cream. Finish with the passion fruit pulp boiled beforehand. When the temperature of the ganache reaches 35/40°C, mix in the butter diced in cubes using a hand blender.

Sparkling Gold Solution

10g Alcohol 70°

Mix both ingredients and store in an airtight bottle.

Assembly and finishing

Pour the ganache in a frame of 34 cm a side by 10 mm high stuck on a plastic sheet thinly coated with a thin layer of dark couverture. Allow to crystallise at 17°C and 60% hygrometry for 24 to 36 hours. Pre-coat the ganache slab with milk couvertureand cut into rectangles of 15 x 36 cm. Coat the rectangles with tempered milk couverture. Spray the chocolates with the sparkling gold solution using a small spray bottle to give a speckled effect. Allow to crystallise at 17°C.