These are salty, crispy but yielding little things, that need to be served with icy beer or a dry sparkling wine. As a kid I probably washed these down with a cold orange Crush—that still seems like an ideal pairing now.
Ganache is not much more than melted chocolate with cream in it to keep it flowy. Oh and for shine, you add butter. Gets better and better, doesn't it?
Each batch of butter tea finished quickly and it took forever to brew another batch of the salty and slightly oily tea, or so it seemed when I had to wait.
