JASMINE TEA GANACHE
Cold mix the cream with the tea for 24 H covered in refrigerator. Filter. Weigh 250 gr infusion (to complete, eventually with hot cream). Bring to boil infusion with glucose and sorbitol, pour upon grinded covering. At 35°C incorporate butter and add (free) some drops of jasmine natural aroma.
Line the Pavoni Innovation PC19 praline mould with tempered dark chocolate covering. Let crystallize. Fill the mould with ganache. Leave at 17°C for 24 H. Close the mould with temperated dark chocolate covering. Demould.