Crunchy and Dark Chocolate – Pure Peppermint Leaves

Crunchy and Dark Chocolate – Pure Peppermint Leaves
Crunchy and Dark Chocolate – Pure Peppermint Leaves

0 made it | 0 reviews

  • Sub Category Name
    Food
    Sweets
  • Recipe Source Name
    Shangri-la Tea Cuisine
  • Activities Name
    Real High Tea

Ingredients

  • 150g Yolks
  • 95g Sugar
  • 55g Vegetable oil
  • 95g Milk
  • 90g Cake flour
  • 60g Corn starch
  • 150g Cocoa powder
  • 4g Baking powder
  • 250g Egg white
  • 95g Sugar
  • 100g Chocolate chips
For the chocolate ganache
  • 180g Milk
  • 40g Cream
  • 280g Dark chocolate
  • 80g Butter
  • 10g Dilmah Peppermint Tea
For the crunchy chocolate
  • 100g Dark chocolate
  • 30g Praline
  • 5g Peppermint leaves
For garnish
  • Chocolate leaf
  • Gold leaf

Methods and Directions

  • Beat the yolks and sugar
  • Add the warm milk
  • Add the flour, cornstarch, baking powder and cocoa powder at the same time. Then vegetable oil.
  • Whip the egg white with sugar.
  • Mix the white with the rest of the dough.
  • Cook on the tray for 15 minutes at 175°C.
For the chocolate ganache
  • Warm the milk and cream. Add the pure peppermint tealeaves.
  • Keep on the side for half an hour.
  • Take out the leaves.
  • Pour in the melted chocolate.
  • Add the butter.
For the crunchy chocolate
  • Melt the dark chocolate.
  • Mix with the praline and peppermint leaves.
  • Press between two baking paper and cut the size you want.
  • Keep on the side.
Assembly / Finishing
  • Start with the chocolate chips biscuit; follow with the ganache and crunch chocolate.
  • Add the chocolate and gold leaves.

ALL RIGHTS RESERVED © 2022 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 01/07/2022