tea from taiwan prized for its rich flavours and history. it is sometimes known as white tip oolong or champagne oolong. it's flavour depends heavily on careful and extensive processing. this tea is fermented at approximately %. you will note a floral aroma, amber brown liqour with a taste of ripe fruits...
i'm sure it's both useful and convenient, but i was curious if it is indispensable to this recipe or how much of a difference it would make to try making white chocolate without one. if the use of the santha grinder in this recipe is grinding the powdery ingredients (sugar, milk powder, soy lecithin)...
+ chopped chocolate method: . heat cup of milk slowly and add chopped chocolate ( oz), whisking thoroughly. . once chocolate is incorporated, cool the mixture (at room temp an hour or so, or longer in fridge) . when ready to serve: heat, whisking, till the mixture thickens i am using my own % chocolate...