|Still Bottled Water||600g|
|Citric Acid (mixed equal amount of water)||9g|
Pass the mint of and add the sugar, glucose and invert sugar.
Bring to the boil.
Mix the 60g of sugar and the pectin together and slowly add to liquid whisking rapidly.
Boil to 106°C.
Take off the heat and add the citric add.
|Cacao Barry "Venezuela" Chocolate||600g|
Infuse the tea in the cream for about 10 minutes.
Strain the tea.
Add the sorbitol, glucose and invert sugar and bring to the boil.
Pour over the chocolate at 80°C and beat until you have a nice emulsion.
At 40 °C add the butter.
|Callebaut Cocoa Nibs Nibs-S||100g|
|Green Tea Powder||10g|
Add the cocoa nibs and stir until you have "a sand like" texture.
Add the green tea powder and the mint powder.
Mix until all the cocoa nibs are coated with the teas.
Place the mint "pate de fruit" in a 25 cm x 35 cm x 1 cm chocolate frame or tray with paper on the bottum about 4 mm thick (700g).
Leave to set for about 2 hours.
Place the tea ganache at 40 degrees on top at 6mm thick er to the top of the frame and let it set for 12 hours 17°C, 60% humidity.
Cover with a thin layer of crystallised Venezuela chocolate and cut into 2cm squares.
Coat with crystallised "Venezuela" chocolate and decorate with the tea rock.