Xtreme Orange Tea Chocolate

Original recipe by Bruno Couret.
Recipe for 4 ramekins.

Ingredients

• Milk - 180 g
• Earl Grey tea - 7 g
• Orange juice - 1/2
• DGF Royal Tropicana 35% milk chocolate - 155 g
• DGF Royal Yucatán 55% dark chocolate - 215 g
• Trimoline - 20 g
• Butter - 50 g
• Cointreau^® 60º - 25 g

Make an infusion with the milk, tea and orange juice the day before (cold infusion). Strain and bring the milk to the boil with the Trimoline, then pour over the two chocolate coatings. Allow to cool to 32°C and add the softened butter. Gently mix in the Cointreau^® 60º. Fill the moulds lined with DGF Royal Caraibes 72% dark chocolate coating and leave to set for at least 12 hours. Seal with the set Caraibes chocolate coating.

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COINTREAU 60º

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