Toasted white chocolate couverture Opal 30,3% Chai Masala

Pour the dextrose and ice cream neutral mixture over the milk and cream.
Bring to a boil and infuse the tea and the spices for 4 minutes.
Strain and pour over the couverture, emulsify.
Set aside in the fridge.
Pour into a bottle.

Chai Masala spice mixture

Green cardamom      12g
Powdered cinnamon 24g
Clove                           4g
Black pepper              6g
Star anise                   12g
Powdered ginger       8g

Crush all the ingredients in a grinder and set aside.