@kali66 it's very secret: 200 g dark chocolate (70%), 200 g. cream. Melt the chocolate at 50 degrees C in bain-marie with a tablespoon butter. When melted cool it down to 35 degrees C on s marble or iron surface, leveling it with a spatula, then put again in bain-marie and bring again to 50 degrees C.
Separately, bring cream to boiling temp (~80 degrees C), add 2 tea bags of earl grey tea and let cool down a little. Mix the cream when slightly cooled (50-60 degrees) with the melted choco/butter stirring continuously. Put in individual forms (ore one 20 cm baking pan) and after further cooled, put in the fridge for 6 hours minimum. Serve cool, topped with cocoa powder and with some whipped cream aside (if liked). Enjoy!
@kali66 Let's not focus on words... LOL. However, it's full cream and not milk (tea flavored) ;-) and after a few hours in the fridge it reaches a perfect compactness and a smooth texture, absolutely unbeatable. Try it and tell me!
@runner365 I'm flattered that you show my pictures to your daughter! Yes, she's Ala, our 11y.o. Magyar Vizsla. Always with us, especially in the kitchen!
May 29th, 2016
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Separately, bring cream to boiling temp (~80 degrees C), add 2 tea bags of earl grey tea and let cool down a little. Mix the cream when slightly cooled (50-60 degrees) with the melted choco/butter stirring continuously. Put in individual forms (ore one 20 cm baking pan) and after further cooled, put in the fridge for 6 hours minimum. Serve cool, topped with cocoa powder and with some whipped cream aside (if liked). Enjoy!