One of the more prevalent practices when it comes to infusing tea into chocolate is steeping. It involves soaking the tea leaves in hot cream or milk, then straining them out and using the infused liquid to make chocolate ganache, mousse, or custard.
Tea in chocolate desserts should balance the flavours of both ingredients. You may do this by picking the correct chocolate and tea and adding other ingredients to enhance or contrast the flavours.
Not all teas are suitable for pairing with chocolate. You want to choose a tea with a strong and distinctive flavour that can complement the chocolate, not overpower it or get lost.
To get the best flavour and aroma from your tea, you must brew it properly. Different teas have different optimal brewing times and temperatures, so you should follow the instructions on the package or use a thermometer and a timer.
One of the fun things about using tea in chocolate desserts is that you can experiment with different combinations and see what works best for you.
The last and most important tip is to enjoy your tea and chocolate desserts. You can serve them as a special treat for yourself or your loved ones or as a showstopper for a party or a celebration.