* a clear, perfumed distillation of fresh bitter-orange blossoms.
Bring the cream to a boil and add tea. Let the mixture infuse, off the heat, for 20 minutes.
Strain the mixture. Add more cream to bring the liquid back up to 1 cup as the tea will have absorbed some of the cream.
Bring the cream infused with tea and the honey to a boil. Melt the chocolate to 105F, then pour a 1/3 of the hot liquid over the top . Mix to obtain an elastic and shiny mixture, then add 1/3 more cream and continue to mix rapidly to emulsify again and then finish with the remaining 1/3 of the cream.
Incorporate the softened butter and orange flower water with a hand blender until the ganache is smooth and shiny.
Pour into a sheet pan with edges and place plastic wrap directly on the surface.
Leave to cool until you can cut the ganache into cubes (several hours in the refrigerator or overnight at room temperature).