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- 100 g double cream
- 4 green tea bags
- 420 g Valrhona
- Place the cream in a small saucepan and heat. When at boiling point add the tea, remove from the heat and infuse for 10 minutes.
- Squeeze the tea bags between 2 spoons and discard.
- Mix both chocolates together and melt in a metal bowl over some warm water.
- Add the zest of the 2 limes to the chocolate.
- Add the honey and lime juice to th