infusing chocolate bars
ChefTalk.com Top Picks
Welcome BeebsBeebs, Had to move your post to the general area.
First, are you leaving a tea liquid based ganach out on the counter for a week? you are inviting trouble with bacterias, so be careful. Do not leave diluted unenrobed chocolate fillings out for more than a few hours.
I would suggest you make an intence infusion of tea to make your ganach and perhaps add some ground tea powder as well.
Dusting with tea powder may add another level of flavor as well.
All fats absorb flavours,and the best way is to warm cocoa butter and infuse flavour into this, then mix the cocoa butter into the couveture. Some people blend in finely pulverized tea into the couveture as well.
matchagreen tea in the powder form, matcha is one such tea.
be sure to use the best you can afford to avoid bitter/off flavors + aromas.
You're very close. you just need to do all of what you described but just in one day. And if you aren't lactose intolerant you could just infuse the tea into a fattier base like heavy cream or butter. Then just heat up the chocolate and mix in the cream or butter, That will give the tea more fat to absorb into which will give you stronger affects.