Ingredients are as follows:
2 C milk
1/2 C heavy cream
3/4 C sugar
pinch of sea salt
5 pink peppercorns
1 vanilla bean
6 ounces 70% bittersweet dark chocolate
1/2 C water
2 Tbsp. cornstarch
3 bags Numi Organic Chocolate Earl Grey Indulgent Tea
2 cups milk, 1/2 cup cream, 1/2 cup sugar, 5 pink peppercorns, a
vanilla bean (halved and scraped with seeds and all), some of the orange
peel, pinch of sea salt, and 3 bags of Chocolate Earl Grey by Numi. Warm
the base over medium heat, just until it begins to steam and bubble
around the edges. Don’t bring it to a simmer. When it reaches that
point, remove from heat, cover, and let steep for 5 minutes.
While that steeps, cut
out 10 orange peel slivers. Add them to a small fry pan along with 1/2
cup water and 1/4 cup sugar. Bring the mixture to a boil. Cook for about
2 minutes, or just until the peels look candied.
the base, removing the chocolate earl grey tea bags, peppercorns, peel,
and vanilla pod. Return the milk base back to the stove and warm it
again over medium heat. Chop up the 6 ounces of chocolate into equal pieces. When it begins to
steam, add in the chocolate pieces. Do not let it boil. As the chocolate begins to melt, whisk the mixture together. Whisk together 2 tablespoons of cornstarch and 2 tablespoons of water. When the chocolate has fully combined with the milk-base, whisk in the
cornstarch mixture, turning the heat up to medium-high, and whisking
vigorously for about a minute. Remove from heat to cool.
for about 10 hours to fully form. I let some of the orange peels peek
out for display only.
Serve and enjoy!