A reader asked whether I'd share the recipe for the caramel chai dark chocolates from the Chocolate Overload post here. I originally didn't post the recipe because I didn't write down what I did while I was making the chai chocolates, so I didn't have exact amounts. But, I do have a pretty good guess from my memory, so Rebecca--this one's for you.
Chai tea dark chocolate ganache
(for Caramel Chai Dark Chocolates, I used some leftover store-bought caramel from another project. For chocolate molding directions, check out the post here.)
6 oz. dark chocolate, chopped
1/2 cup heavy whipping cream
4-5 Tbspn Darjeeling tea leaves
2-3 tspn ground cardamom
dash of cloves
a few grinds of fresh black pepper (white would work, too)
1 Tbspn butter
2 Tbspn Godiva chocolate liquor
1. Place the chocolate in a heat-proof bowl. Set aside.
2. In a saucepan over medium-high heat, combine cream, tea leaves, cardamom, cloves, and pepper. Stir and bring to a gentle boil, remove from heat, cover, and let steep for ten minutes.
3. Return the spice and tea cream to heat and add the butter. Bring to just barely a boil. Make sure the honey is completely dissolved.
4. Remove the cream mixture from heat and pour through a fine mesh strainer over the prepared dark chocolate. Allow to sit for two to three minutes, then stir until the chocolate melts into the cream.
5. Stir in the Godiva chocolate liquor. Allow the ganache to set in the fridge overnight before use.