Recipe :: Chocolate Tea Bark

Teas can be steeped, infused or sprinkled into the recipes that you already use, or you can utilize teas you already have at home by adding tea into your culinary celebrations, traditions and rituals.

Here is a recipe for Chocolate Tea Bark.
We enjoyed Green Dragon, Qilan Oolong and Blossom.

Did you know that you can eat tea? (Referring to the leaves of Camellia sinensis)

Green Dragon contains green tea leaves, calendula flowers and ginger. Qilan Oolong, is purely roasted tea leaves (then we added a dash of our own dried rose petals). Blossom pairs a green tea scented with Jasmine alongside a white tea, plus rose petals.

Pictured is Qilan with rose petals.

You can also use other tasty large leaf teas such as Green Dragon, or Long Jing Dragonwell, Guranse, White Peony, Rising Sun, Mountain Peak or Yunnan Gold Tips.

We encourage you to try with your own teas at home! And if you aren't sure...just send us an email to hello@westholmetea.com

:: Chocolate Tea Bark ::

• 1 pound/455 grams of finely chopped bittersweet or semisweet chocolate
• 2 tablespoon tea leaves of your choice
  
  Line a baking sheet with parchment paper.
  In the top of a double boiler set over just steaming water, melt the chocolate slowly, stirring frequently. When about 3/4 of the chocolate is melted, remove the pan from the heat and stir until all the chocolate is melted. The chocolate should feel just warm to the touch.
  
  Pour the majority of the chocolate onto the prepared pan and spread it about 1/8 inch / 3 millimeters thick. Sprinkle the leaves onto the melted chocolate and drizzle the remainder of the melted chocolate onto the tea leaves.
  Let the bark set at room temperature until completely solid, about 4-6 hours. When it is set, break into pieces. Store at room temperature in an airtight container.
  
  Pictured is a dark oolong - Qilan with rose petals. You can also use other large leaf teas such as Green Dragon, or Long Jing Dragonwell, Guranse, White Peony, or Yunnan Gold Tips.