White Rose Infused Tea Chocolates
Recipe type: Dessert
Serves: 20-25 Chocolates
  • White Rose Tea Extract
  • 2-3 tablespoons gin or vodka (or other neutral-tasting spirits)
  • 2 White Rose tea bags
  • White Chocolate Ganache
  • 6 oz white chocolate chips
  • ½ cup heavy cream
  • 3 White Rose teabags
  • 2-3 tablespoons White Rose tea extract (see above)
  • Dark Chocolate Disks
  • 8 oz bittersweet chocolate (60% cacao), chopped
  • Edible rose petals, dried
  1. White Rose Tea Extract - I recommend using a small glass jar with lid. Given the small amount of liquid, you might find it easier to open up the tea bags and infuse the tea leaves without the bag (it will infuse more evenly). Close jar and shake briefly. Infuse for up to 12 hours at room temperature, then strain and discard tea leaves.
  2. White Chocolate Ganache - In a small saucepan, bring cream to a boil. Turn off the heat and submerge the tea bags in the hot cream. Infuse for 15 minutes. Squeeze tea bags to extract more flavor before discarding. Gently reheat cream on low heat. In a bowl, pour hot cream through a strainer over the chocolate chips and stir until smooth. Add White Rose Tea extract by the teaspoon and mix gently with a rubber spatula. When it cools, whip the ganache for a few minutes with an electric mixer to give it more consistency. Refrigerate for 30 minutes before assembling.
  3. Dark Chocolate Discs - In a double boiler, gently melt the chocolate. Make sure the bottom of the bowl isn’t touching the water. Take off the heat and using a tablespoon, pour a small amount on a baking sheet lined with parchment paper and spread into a round (approximately 1 ½ inches in diameter) with the back of the spoon. You don’t want the disks to be too thick. Sprinkle with lightly crushed, dried rose petals. Repeat with the rest of the melted chocolate. Refrigerate disks for 30 minutes or until set.
  4. To Assemble - To assemble: with a teaspoon, spread the ganache on one disk and gently top with another disk. Don’t press or the disks might break, depending on their thickness. The ganache will help them stick together. Repeat with the remaining disks and ganache. Keep refrigerated until right before serving.
Recipe by Numi Tea Garden Blog at https://blog.numitea.com/valentines-day-chocolates/