【Reproduction of Ryuji's Recipe】I tried making a pastry chef-level recipe that scents "raw chocolate" with “tea” that pairs well with whiskey

Ryuji's recipe allows you to enjoy a taste akin to a specialty shop with familiar ingredients. I challenged myself to make "Supreme Raw Chocolate" easily at home. By extracting the aroma from a store-bought tea bag and mixing it into melted chocolate, you can indulge in pastry-level sweets.

Perfect for White Day hospitality! "Supreme Raw Chocolate" Upgraded Adult Sweets

Mr. Ryuji's "Supreme Raw Chocolate" Main Ingredients.

【Ingredients】
Milk Chocolate 200g
Water 50cc
Earl Grey 4g
Heavy Cream 45% 100cc
Butter 20g
Cocoa Powder to taste

【Instructions】

1. Chop the chocolate and brew the Earl Grey tea.

Chop the milk chocolate finely. Put 50cc of water and 4g of Earl Grey tea leaves in a small pot and bring to a boil.

Since I don't have a tea strainer, I boiled it with the tea bag.

2. Heat the heavy cream

Add 100cc of 45% heavy cream to the small pot containing the Earl Grey and heat it gently without letting it boil. Once the cream is warmed, strain it with a tea strainer or a fine mesh strainer, and remove any tea leaves that may have gotten through.

3. Add the chocolate and butter.

Add the chopped milk chocolate and 20g of butter and knead well.

4. Set the chocolate

Line a tray with plastic wrap and pour in the chocolate. Drop the tray from a height of about 5 cm a couple of times to remove air bubbles. It seems that removing the air bubbles allows you to enjoy the smooth texture of the raw chocolate even more.

5. Cut the chocolate and dust with cocoa powder to finish

Cool and set the chocolate in the fridge for about 4 hours. The firmness may vary depending on the environment inside the refrigerator, so the setting time is up to your judgment. If you're in a hurry, you can also use the freezer. Cut the chocolate into bite-sized pieces and dust them with cocoa powder all over, and you're done.

Ryuji's "Supreme Raw Chocolate" is a sophisticated dessert that pairs well with whiskey

Ryuji's "Supreme Raw Chocolate" has been completed. Since it uses plenty of milk chocolate and fresh cream, I thought the sweetness would dominate, but the rich aroma of Earl Grey was easily detectable, allowing me to enjoy a high-quality raw chocolate. By removing the air before cooling and hardening, the texture became very smooth, letting me truly enjoy the "fresh texture."

When I shared it with my husband, who is not fond of sweets, I received feedback that it pairs extraordinarily well with whiskey and wine! According to him, since raw chocolate inherently has some sweetness, drinks that have a slightly bitter taste, rather than cocktails, match better. (As the one who made it, I envy my husband who can drink since I'm pregnant...)

Not limited to raw chocolate, I had avoided using tea leaves for flavoring when making desserts because it seemed like a high hurdle, but I learned that I can easily make elevated sweets using store-bought tea bags, which greatly expanded my dessert-making options and made it a worthwhile recipe. How about giving it a try, everyone?

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