Darjeeling - Swiss Dark Chocolate Ganache

Preparation

Heat heavy cream to 150 F . Add Darjeeling Tea.
Let infuse for about 1/2 hour

Strain to remove Tealeaves.

Bring infused heavy cream to a boil. Combine with Couverture and prepare a ganache.

Decorate with simple chocolate decoration.

Serving suggestion

Serve as a Cream Anglaise, and chocolate sauce.