Smooth, melt in your mouth dark chocolates are not too sweet and linger with a flavors of Earl Grey tea and a hint of honey.
By Ann Low
This small piece of smooth, creamy chocolate melts in your mouth and bursts slowly like a decadent truffle. Mixed with whipping cream and dusted with cocoa powder, it is a chocolate treat that is not too sweet. So here is my Earl Grey Chocolate recipe adapted from a Chinese cookbook. The recipe is very easy to follow and the taste is very unique, with a hint of Earl Grey tea and honey in the chocolate. Definitely worth to make this at home for your loved ones.
- 300g Dark Chocolate (can use Lindt brand or valrhona 70%)
- 180g Whipping cream (dairy cream) (measure to 140g after boiling)
- 12g Earl Grey leaves (I used 6 tea bags)
- 20g Butter
- 1 tbsp Honey
- cocoa powder (varhlorna) for dusting
- Chop dark chocolate into small pieces and add butter on it, set aside.
- Heat up whipping cream and earl grey tea bags till a boil at medium heat. Turn off heat, cover for 5 minutes.
- Remove tea bags. Measure cream to 140g and mix with honey and bring to a boil at medium heat again.
- Pour hot cream into chocolate pieces and stir till chocolate melted and smooth.
- Pour chocolate mixture into a 7 inch square pan lined with non-stick baking paper. Leave chocolate to set for at least 2 hours.
- Cut chocolate into small square pieces with a warm knife and dust with cocoa powder. Serve immediately or return the chocolate to fridge to chill.