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Bara Brith (Welsh Tea Loaf) for St David's Day

Bara Brith (Welsh Tea Loaf) for St David's Day

Ganache is a classic chocolate-based chocolate filling usually found in richer cakes pastries and also chocolate truffles. Whilst usually made with cream, this recipe uses a tea/sugar/water combination for a complex, vegan version of this classic.
When cut to bite-size pieces and properly dressed, this very simple recipe makes a perfect petit-four for an impressive addition to your afternoon tea service.

 

Ingredients:

Palace Earl Grey
50g Caster Sugar
400g of 70% dark-chocolate
200ml hot water

Method:

1. Brew 6 - 9 grams (2 - 3 teaspoons of loose leaf Palace Earl Grey in 200ml of hot (but not boiling water) for 4 minutes. Remove leaves and reserve liquid.

2. Add the caster sugar to a saucepan with the tea liquid and bring to a simmer until the sugar is just disolved.

3. Cut the chocolate to small pieces and add to the saucepan with the tea and begin to stir.

4. Once roughly half the chocolate is melted, remove from the heat and continue to stir until all of the remaining chocolate is melted

5. You should have a shiny, glossy darkly-coloured chocolate mixture. Set aside to cool for a few minutes

6. Prepare a deep baking sheet (1.5 - 3 cm) by lining it with doubled-up cling film

7. Pour the chocolate mixture into the baking tray and refrigerate for 2 hours until quite firm

8. To serve, remove the cling film from the baking tray and roll back, cut the ganache to individual portions and top with fresh fruit. 

Hint: Melt some vegan white chocolate, spread out thinly on a lined baking sheet and leave to set. Cut to size and place carefully around the ganache to form a box. Top up with extra fruit to add height.

Alternatively, after chilling, the ganache can be rolled into balls and rolled in cocoa for delicious Earl Grey truffles.

 

 

This recipe isn't limited to just Palace Earl Grey. A number of items in our range of blends are perfect substitutions for Palace Earl Grey in this recipe. 
We also had excellent success with Chai which is strongly flavoured and aromatic enough to complement the strong cocoa flavours. We also tried Organic Lavender Grey, Lapsang Souchong, Smooth Caramel and Covent Garden, all of each produced excellent results.

Discover our alternative teas for this recipe


Chai


Palace Earl Grey


Lapsang Souchong


Organic Lavender Grey


Smooth Caramel


Covent Garden