|Heavy cream (35% fat)||10.2||290 g|
|Blue Flowers Earl Grey tea||0.5||15 g|
|Dark chocolate couverture 58%||9.5||270 g|
|Milk chocolate couverture 38%||1.8||50 g|
|Unsalted butter (82% fat)||1.8||50 g|
|Total appr. wt.||1||7.8||675 g|
Method: Bring the cream to a simmer. Add the tea; cover and let steep for 5 minutes. Strain the cream/tea mixture. Add cream to infusion to bring weight back to 10.2 ozs. (290 g) and simmer again. Pour the cream over half melted dark and milk chocolate. Add the soft peak butter, and emulsify using a mixer.