red tea chocolate ganache & cinnamon recipe | Schwartz
Red Tea Chocolate Ganache with Cinnamon and Plum Compote using Schwartz
Ingredients
- For the Ganache
- 7 g (¼ oz) Rooibos tea leaves
- 150 ml (¼ pint) boiling water
- 200 g (7 oz) dark 70% cocoa solids chocolate, chopped
- For the Cinnamon Plum Compote
- 300 ml (½ pint) boiling water
- 125 g (5 oz) caster sugar
- 450 g plums, halved
- 2 Cinnamon Sticks
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