One of my favorite pick-me-ups is an iced Chai tea with soy and a single shot of Ristretto, (I know, I know). I love the spices in Chai combined with the creamy sweetness of soy milk and strong notes of espresso.
Chocolate is one of my favorite ingredients to work with in the pastry kitchen. It’s versatile and complements a lot of sweet and a few savory flavors. Working with chocolate, on the other hand, is extremely tedious. It’s literally temperamental and requires a skilled hand to work with.
Coffee is a really good complement to dark chocolate. Next to vanilla, I almost always use coffee to enhance the chocolate flavor in my baked goods. I like how it smells when I’m melting the chocolate with espresso powder in my recipe of fudge brownies. I’m floored when I bite into a chocolate cake or devil’s food cake with a hint of espresso in it. With that, I’m happy that I got to combine some of my favorite ingredients to happily eat alone out of the kitchen.
Recipe Note: Use dark chocolate for the shell. You can also use pre-shaped dark chocolate truffle shell if you can find one. Otherwise, this ganache recipe is also good as a macaron filling.
Dirty Chai Ganache
- 2 Chai tea bags
- 150 g. Heavy Cream
- 270 g. Milk Chocolate Couverture
- 30 g. Unsalted Butter
- The day before
- In a small container, steep the Chai tea bags in to the cold heavy cream inside the refrigerator for 24 hours. The day of
- Remove the tea bags from the heavy cream, making sure to extract the cream inside the tea bags by pressing it down with a spoon.
- Re-weigh the heavy cream to 150 grams, add more if necessary to compensate for the loss during the steeping.
- In a microwave or a double broiler, melt the milk chocolate couverture.
- In a small saucepan, heat the infused heavy cream to a boil.
- Remove from heat once boiling and pour into the melted chocolate.
- Slowly stir to emulsify.
- Add the butter.
- The ganache is ready once it reaches 30ºC. If using as macaron filling, store inside the refrigerator overnight with a cling wrap pressed on the surface of the ganache.