• 1 quart heavy cream
• 2 oz (4 tbsp or ¼ cup) loose black tea with bergamot oil (Earl Grey)
• ½ oz (1 tbsp) rose water
• 8 oz (1 cup) sugar
• 2½ lbs chocolate
• 8 oz (2 sticks) butter, softened

Special Equipment

• candy thermometer

1. Soak the tea in cold heavy cream overnight
2. Heat the cream to 120º. Strain and top off to yield 1 quart again
3. Add the rose water and sugar and return to 120º
4. Pour the cream mixture over the chocolate and stir gently to blend
5. At 95º add the softened butter and stir until smooth and emulsified
6. Store in an air-tight container at room temperature