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Cold and Refreshing
Iced Chocolate with the Fragrance
Of Raspberries and Earl Grey Tea
Ingredients:
- 2 Wissotzky Earl Grey tea bags
- 2 liters of mineral water.
- 140 grams of sugar.
- 360 grams of bitter chocolate 60% chopped.
- 25 grams cocoa powder
- 300 grams of raspberry puree(either from a can or fresh raspberries that have been ground in a food processor)
Preparation:
- Heat the water in a pot together with the tea bags, but do not bring to the boil.
- Switch off the flame, close the pot and allow to simmer for 10 minutes.
- Remove the tea bags and squeeze them, firmly but gently without tearing them, over the pot.
- Add the raspberry puree and the sugar and bring to the boil.
- Add the cocoa powder, mix well and add the chopped chocolate.
- Mix well, strain and cool for at least 4 hours or overnight in a refrigerator.
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