Earl Grey Nama Chocolate 伯爵茶生巧克力
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Cook time: 
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Serves: 5-6 servings
  • 300g Dark Chocolate (can use Lindt brand or valrhona 70%)
  • 180g(or ml) Whipping cream (dairy cream) (measure to 140g (ml) after boiling)
  • 12g Earl Grey leaves (I used 6 tea bags)
  • 20g Butter
  • 1 tbsp Honey
  • cocoa powder (varhlorna) for dusting
  1. Chop dark chocolate into small pieces and add butter on it, set aside. (for easier mixing, you may melt the chocolate in double boiler then stir in butter to smooth)
  2. Heat up whipping cream and earl grey tea bags till a boil at medium heat. Turn off heat, cover for 5 minutes.
  3. Remove tea bags. Measure cream to 140g(ml) and mix with honey and bring to a boil at medium heat again.
  4. Pour the very hot cream into chocolate pieces and stir till chocolate melted and smooth.
  5. Pour chocolate mixture into a 7 inch square pan lined with non-stick baking paper. Leave chocolate to set for at least 2 hours.
  6. 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.
Due to the our hot climate here, you need to very quick to cut the chocolate. This is to prevent the chocolate becomes sticky and difficult to handle.
**If you don't like to use Earl grey tea, change to 300g chocolate and 150g whipping cream. Change honey to rum.
Recipe by Anncoo Journal at https://www.anncoojournal.com/earl-grey-nama-chocolate/