Recipe by Monika Ederer & Tino Passano of Mudbrick Vineyard – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand
3 tsp Dilmah Pure Peppermint Leaves
200g Kalingo chocolate
50g icing sugar
60g cocoa powder
Bring cream to the boil then pour over the mint tea leaves.
Infuse for 24 hours. Reheat and strain then pour over the melted chocolate.
Blend together in a food proceser.
Mix all the ingredients and place on a baking sheet.
Bake at 160 C for 7 minutes.
To finish, layer all of the ingredients, making sure to finish with the soil.