Ingredients :
Cream – 800 g
Dark Chocolate Callebaut Sao Thomé – 1040 g
Honey – 120 g
Butter – 200 g
Tea with bergamot – 60 g
Preparation:
Boil the cream. Prepare tea in hot cream and keep stirring. Add chocolate, mix. Add butter and honey, mix. Dip into dark chocolate.
Valentina Komkova Russia
'Bergamot' - Russia
Russian selection for World Chocolate Masters, December 2006.
Finest Taste Award.
