Yield: 16 bars


Earl Grey ganache

Elle & Vire whipping cream (1)* 200g

Earl Grey tea leaves 10g

Honey 10g

Cacao Berry Alunga chocolate 330g

Cocoa butter 20g

Elle & Vire whipping cream (2)* 500g

Marie Regal crunchy base

Marie Regal cookies 82g

All-purpose flour 78g

Salt 1g

Coarse sugar 63g

Elle & Vire unsalted butter 77g


Earl Grey ganache:

1. In a pot, bring cream (1)* to a boil.
2. Add in the tea leaves and honey.
3. Let it infuse for 20 minutes. Cover the pot to retain all the flavor.
4. Melt the chocolate and cacao butter until 40C.
5. Heat up tea cream again and pour over melted chocolate.
6. Mix well until even.
7. Stream in cold cream (2) and thoroughly mix through, use a hand blender if available.

Marie Regal crunchy base:

1. Melt the butter in the microwave until liquid.
2.  Crush cookies coarsely.
3. Mix cookies with flour and sugar.
4. Add in melted butter and mix until the texture becomes sandy.
5. Bake in a 180C oven, stirring every 10 minutes until golden brown.
6. Pack the crunch to a tight square 3mm thick andfreeze.
7. Once frozen,cut out circles to fit the chocolate mold.

To assemble:

1. In a 16cm square mold, evenly pack the crunchy base layer.
2. Let it set in the fridge for 10 minutes.
3. Pour over earl grey ganache and spread evenly.
4. Let it set in the fridge overnight.
5. Once cooled, cut the ganache into 2 x 8cmfingers.
6. Using tempered dark chocolate, dip the ganache fingers into chocolate and fully coat.
7.  Scrape of excess chocolate and put on a baking paper to crystallize.
8. Once set, decorate with various splatters of colored chocolate