Recipe by Vilmos Dohnal and Wesley Schipper of Restaurant Vermeer – Recipient of The Leaf & Artisan Trophy for ‘The Most Tea-Inspired Food’
4 egg yolk
100 g sugar
20 ml captain Morgan rum
175g manjari chocolate
200ml cream (to whisk)
20 g Dilmah Original Earl Gray Tea
Cacao nibs crumble
25g cacao powder
30 g crushed cacao nibs
200g dark chocolate
100g isomalt sugar
20 g glucose
For the Chocolate mousse:
Infuse the cream milk with 1010 g of Original Earl gray tea for overnight (12 hours) Whisk the yolks with the sugar and pinch of salt.
Cook in a small saucepan with the infused milk. When it reaches the 80C degrees, remove from the heat, and pour over the melted manjari chocolate.
Allow to cool, whisk the infused cream until it holds soft peaks.
Fold the cream into the chocolate, fill it into piping bags.
For the Cacao nibs crumble:
Crush cacao nibs in the mortar.
Combine the flour with rest of the dry ingredients, add the butter.
Place it on baking paper, bake at 180C degrees for 10 minutes.
Bring up to boil the water with sugar, glucose, isomalt.
Melt chocolate over Au bain-marie, pour the liquid in, add xantana.
Lay the mixture on silicon sheet, bake on 130C degrees for 30 min.