Smooth, rich, and EASY are 3 words I like to associate with chocolate. This recipe is proof.

Ingredients

• 4 oz white chocolate chips (use the best you can source)

• 1/4 tsp loose leaf creamy Earl Grey tea

• 1/4 tsp loose leaf bergamot Earl Grey tea

Method

• Add the chocolate chips to a large bowl and lower this bowl into a larger cook pot. Pour water in the cook pot till it reaches the halfway mark of the bowl on the outside. Heat the chocolate in this water bath and melt it till it’s completely smooth and flowy. Add the loose tea to the melted chocolate, stir well on medium-low heat for a minute, then carefully take out the bowl from the pot.

• Working swiftly, pour the chocolate into a mold (if you have one) or simply pour it onto a baking tray lined with parchment paper. Refrigerate for at least 2 hours before mercilessly digging in!

Please the seul: For a little extra flair for gifting, wrap the candy bar in wax paper or aluminum foil, then double wrap with brown paper and tie it off with a rustic ribbon.