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The Tea Rose Chocolate Cake is all chocolate with only subtle flavorings. It consists of two layers of cocoa genoise, lightly flavored with framboise syrup. The layers are separated by, and glazed with, a tea flavored ganache; the tea adds a subtle undertone and delightful fragrance to the chocolate. The leaf garnishes are of white chocolate.
Tea flavored ganache, and in particular prepackaged tea-flavored chocolate, are referenced in A Passion for Chocolate by Rose Levy Beranbaum, a documentation of the Bernachon's classical chocolate recipes. The book makes no use of tea flavored ganache, however, and we are unaware of any existing use of tea-flavored chocolate in dessert making. If you have any experience with this, please send us a note.