Vanilla Chai Whipped Ganache
Author: Karina Rivera
Servings: 2 cups


  • 5g Silver Gelatin Sheet (sub. 3.5g powdered gelatin)
  • 120g Whipping Cream
  • 20g Glucose Syrup
  • 7g Loose Leag Chai Tea
  • 0.5ea PROVA Gourmet Madagascar Vanilla Bean
  • 100g White Chocolate
  • 200g Whipping Cream


  • 1. Soak the gelatin in ice water until it softens; Squeeze out excess water and set aside.
  • 2. In a saucepan, heat the first cream, the glucose, the chai tea, and the vanilla bean, bring to a boil, cover the pot and let infuse for 2 hours.
  • 3. Strain and bring back to heat, Add the gelatin and mix until dissolved.
  • 4. Pour over chocolate and make an emulsion, add the second cold cream and keep emulsifying.
  • 5. Transfer to a container and let set in the refrigerator overnight. Whip before using.