Earl Grey Nama Chocolate 伯爵茶生巧克力

I love 'Royce' Nama Chocolate (Nama in Japanese means 'raw' or 'fresh') and I'm sure no one can resist popping a piece of this heavenly rich flavourful chocolate into their mouths and love it immediately. This small piece smooth creamy chocolate melted in your mouth and burst slowly like a decadent truffle. It is not very sweet as good quality chocolate is used and mixed with whipping cream to form ganache, and then dusted with cocoa powder. So here is my Earl Grey Nama Chocolate recipe adapted from a Chinese cookbook 烘焙新手. 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.

Earl Grey Nama Chocolate

Ingredients:

      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

      Method:

• 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)
• 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(ml) and mix with honey and bring to a boil at medium heat again.
• Pour the very 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.

**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, can use 300g chocolate and 150g whipping cream. Change honey to rum.

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伯爵茶生巧克力

     材料：

     300克 黑巧克

     180克 鲜奶油 (动物性奶油)

     12克 伯爵茶叶 (我用6包伯爵茶包）

     20克 牛油

     1汤匙 蜂蜜

     可可粉适量

     做法：

• 将黑巧克粒切碎和牛油放入大碗中，备用(或隔水加热巧克力至融化才放入牛油搅至顺滑）。
• 在锅里放入鲜奶油和伯爵茶包，以中火煮至沸腾后关火。盖上盖子泡5分钟。
• 拿掉伯爵茶包，量出140毫升鲜奶油伯爵茶后，和蜂蜜一起搅匀加热。
• 然后直接倒入巧克力内搅拌至巧克力融化至顺滑。
• 在一个7寸四放盘上铺上烤盘纸，平坦地填满巧克力后，冷藏2小时，使巧克力凝固。
• 拿出冷藏好变硬的巧克力，用热过的刀子把巧克力切成小方块。沾上无糖可可粉即可享用或收进冰箱冷藏。

**生巧克力主要关键是，放入嘴里时，必须不知不觉的融化，而且要香甜。

**应为天气炎热的关系，生巧克力很容易变软，就会变得很难切。所以一定要从冰箱拿出来快速的切。
**不喜欢用伯爵茶叶的话，可用300克巧克力和150克鲜奶油就可以了。蜂蜜也可以用兰姆酒代替。

 I am submitting this post to Best Recipes for Everyone #2 (Sept 2014 Event: Chocolate)

 hosted by XuanHom's Mon Kitchen Diary

and 

Cook-Your-Books #16 @ Kitchen Flavours