Spring Time Chocolate with Almond Crispy Mango Infused with Dilmah Ceylon Tea with Chocolate and Mint

Method for the Dilmah Ceylon tea with Chocolate and Mint Cream Brulee Filling

• Mix cream and Dilmah Ceylon tea with chocolate and mint and soak it overnight
• Next day strain the above mix and add honey
• Add vanilla pod in a pot, bring to boil, take out the vanilla pod and let it cook
• Stir the vanilla extract egg yolk and cook like making tea Anglaise
• Add the gelatin and fill into the mould and freeze

Method for the Dilmah Ceylon tea with Chocolate and Mint Chocolate Mousse

• Soak the Ceylon tea with Chocolate and Mintand cream overnight in refrigerator
• Strain the cream the next day and whip until soft peak
• In another bowl put the egg yolk and the sugar and heat up in a double boiler to 40C while whisking
• Melt the chocolate and add to the egg mixture
• Fold into the Ceylon tea with Chocolate and Mintwhipped cream