Dark Lavender Earl Grey

INGREDIENTS 

150 g dark chocolate 70%

150 g dark chocolate 54% or higher

11 cl of cream with 

20 g of honey

20 g inverted sugar 

20 g glucose 

20 g of butter

100 g cocoa powder

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EQUIPMENT 

2 x medium saucepans 

1 x large saucepan 

digital thermometer 

1 large ball 

whisk 

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METHOD

Boil the cream to 70-80°C with the honey, glucose and inverted sugar. Chop the 70% chocolate finely. Pour the cream over the chocolate on 3-4 time and mix whisk in between with a whisk until a homogeneous mixture. Once the emulsion is done, add the butter at 36°C and smooth in the blender. Pour the ganache into a large ball, let it set overnight or till harden a bit between 14-20°C. 

Touch the ganache if its fit to roll by hand, then start the operation, roll it and place the centers at 14-20°C for 24 to 48 hours till become hard like a rock and then start enrobing it with dark chocolate of 54% or higher. Stamp it with cold stamp

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NOTE

The more you let the center set the smoother it becomes with strong flavors. If you boil the cream over 88°C it will burn the chocolate.