For coating:
Cocoa powder
Dark chocolate

1. Boil the water, add the Earl Grey and set aside to bring out the aroma.

2. Add the heavy cream and thick malt syrup to the tea and bring to a boil.

3. Mince the milk and dark chocolate and combine them in a bowl. Pour ２．　in the bowl through a strainer, and mix them together.

4. Melt the cacao butter, add to ３． and mix well.

1. Place some minced dark chocolate in a bowl and heat it to 45℃ 50℃ in a water bath to melt it.

2. Place the bowl in cold water until the temperature of the chocolate decreases to 28 to 29℃ (Be careful not to let it get lumpy).

3. Reheat the chocolate in a water bath to 30 to 31℃.

Note

• Be extremely careful about the temperatures, or the chocolate may not set or have good glaze.

1. Over a sheet of cooking paper, position approx. 1cm-square sticks to form a large square. Pour some Earl Grey flavored chocolate inside the frame and even the surface. Chill in a refrigerator.

2. After the chocolate sets, cut it into approx. 2.5cm-square pieces.

3. Coat the entire surface of the chocolate pieces with the cocoa powder.

1. Adjust the thickness of the Earl Grey flavored chocolate by dipping the bowl in cold water. Place it in a pastry bag attached to a tip 1cm in diameter. On a sheet of cooking paper, squeeze the chocolate out in a circular shape approx. 2cm in diameter.

2. Lay two, 5mm-square sticks on both sides of １．.

3. Carefully place a sheet of cooking paper over the chocolate and the sticks. Using a rolling pin, roll over both sticks so as to flatten the chocolate. Chill in a refrigerator (Be careful not to overchill it).

4. Remove the cooking paper and dip the chocolate in the chocolate prepared to use for coating the Palais. Drain off any excess chocolate and place the donut-shaped piece of chocolate on a cellophane sheet with pieces of gold foil. Cover with another cellophane sheet and chill in a refrigerator.

5. After ４． sets, remove the cellophane sheets. If they are difficult to remove, wait a while and try again.