* a clear, perfumed distillation of fresh bitter-orange blossoms.
Add more cream to bring the liquid back up to 1 cup as the tea will have absorbed some of the cream (reduction).
Bring the cream infused with tea and the honey to a boil; then pour a 1/3 of it over the chopped VALRHONA Dark Chocolate. Mix quickly 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, making sure to completely mixed.
Incorporate the softened butter and orange flower water. Process with a hand blender until totally absorbed.
Pour onto a baking sheet and cover it with plastic food wrap.
Leave to cool until you can cut the ganache into cubes. (Crystallize)