Chocco-Chai Recipe

Chocco-Chai Recipe
This recipe is by Josee di Stasio

Serves 6-8 people

1 Cup (250ml) light cream (10%) or whole milk
4 tbsp (60ml) Camellia chai spice/tea mix
4 tbsp (60ml) brown or granulated sugar
6 ounces (80g) semisweet chocolate
3 eggs

Mix the cream & chai in a saucepan and bring to the boil. Add the sugar and stir to dissolve. Remove from the heat and let it stand for 15 minutes.

Chop the chocolate using a food processor or mixer. Reheat the chai infusion and strain through a fine sieve.

Restart the food processor, pour in the hot infusion and blend until the chocolate is fully melted. Add the eggs one at a time and blend for 30-60 seconds, until the mixture is smooth.

Fill small tea bowls or glasses, about 1/3rd cup with the choco-chai. Refridgerate for at least 2 hours and then serve with a garnish of your choice.
I think strawberries might be quite nice on this..... then Enjoy!!!
Monthly Topic - China And Green Tea

danurwendho-adyakusuma-tea plantation

Green Tea is mainly produced in China & Japan, where over 1,500 varieties can be found and green teas are the preferred beverage of these countries. The fresh leaves are dehydrated to prevent any possibility of oxidation, which increases the beverage's tannins and the 'green', vegetal character of the liquor.


With a rich cultural history going back thousands of years, China, where printing, gunpowder and the compass were invented, is the cradle of numerous discoveries that have transformed civilizations the world over.
Tea has naturally emerged as an essential product, adopted for its medicinal benefits before part of the everyday life of Chinese society. Its remarkable wide variety of teas it produces, the diversity of its terroirs has been handed down through a culture that has made tea a way of life.


China overflows with famous green teas, including Long Jing, Bi Luo Chun, Anji Bai Cha and Xin Yang Mao Jian, to name but a few. Green tea represents more than 65 percent of all Chinese production. Methods of plucking vary in different region, usually plucked when young, the bud plus one or two leaves. Immediately after plucking they undergo the process of withering. The traditional method of withering is to spread the leaves on bamboo racks and leave them to dry for a few hours in order to remove any surplus water. Sometimes they are spread on cloths in the shade. The mechanical method is to place the leaves in a machine with bamboo walls, so they spin dry. Handling the leaves during withering breaks down the cell structure, releasing oils, which, on contact with oxygen trigger a chemical change in the leaves. In order to produce green tea, this natural process of oxidation must be interrupted. This is achieved through dehydration.

The major growing regions are located in the south of the country, especially in Zhejiang, Anhui, Henan, Jiangsu and Jiangxi provinces.

What is your favorite tea?

Take a look at what I do with my green tea leaves, producing Ginger & Green Tea Soy Wax Melts in my

Ginger & Green Tea
Ginger & Green Tea

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Paula xx ....