Chocolate of the Day
Jasmine Tea Ganache
Good + - Good ++
Weight: .42 oz. (12 g.) / 1.7 oz. (48 g.) in total box of 4 pieces
Calories: .42 oz. (12 g.) in 1 piece
Cost: $10.99 for 1 box of 4 pieces
Purchased from: FarmFresh to You, online order
Welcome to Day #4 of Chocolate and Flowers Theme Week.
Today's Jasmine Tea Ganache chocolate confection was part of a 4-piece Spring Tea Collection (assortment) from Theo Chocolate (Seattle, WA). Each of the four flavors were enrobed in dark chocolate and contained a different tea-infused, ganache filling.
The aroma: rich dark chocolate laced with aromatic jasmine, was exactly as promised.
The silky smooth dark chocolate interior (ganache)--a blend of dark and milk* chocolate--was covered in a firmer dark chocolate shell.
This enjoyably complex, dark confection had a lovely jasmine floral tea flavor from start to finish (thank you)--even though it was surrounded by bold dark chocolate (think Forastero variety cacao) that had balanced earth and dark brownie batter notes--mirroring the image of April flowers springing forth from rich, dark soil outside my window.
A judicious amount of sugar allowed the complementary bittersweet (intense cacao and sweet floral) flavors to shine through. This Jasmine chocolate would be a treat for dark chocolate and botanical/floral fans who normally find confections/filled chocolates too sweet.
According to Theo Chocolate's website: Cacao for this collection was sourced in the Democratic Republic of Congo (DRC); and sugar for this collection was sourced in Brazil.
Ingredients: Organic, fair trade Cocoa beans; organic, fair trade cane sugar; jasmine tea-infused cream (organic cream, organic jasmine tea (green tea with jasmine))* -- and possibly organic whole milk powder, organic butter, organic nonfat milk powder and honey. (For a complete list of ingredients for each flavor in this collection, contact Theo Chocolate.)
Allergen-related information: (Contains milk.) "Made on equipment that also processes peanuts, tree nuts, eggs, wheat, and sesame."
*Cream in the filling (ganache) served as a "carrier" for the jasmine tea. Flavors are often infused into cream, and then incorporated into chocolates. Cream is much easier to blend with chocolate than water. (Ground cacao beans have a fairly high fat content and are naturally hydrophobic, i.e., they don't easily mix with or dissolve in water. A vat of melted chocolate can "seize up" when water is added.)