Belcolade Chocolate Spoons

Melt and temper together the Belcolade Origins Noir Vietnam 73% Cacao-Trace and the Belcolade Origins Lait Vietnam 45% Cacao-Trace.
Add the Earl Grey tea powder and mix with a spatula.
Fil up polycarbonate mold with 30g each of previous composition and leave to set a bit.
Put in the center a wooden spoon and leave to crystalize for 1 hour in a fridge of 16°C and a relative humidity level below 60%.
Demold the chocolate spoons and dip them in tempered Belcolade Selection Lait Cacao-Trace. (5g each)
Total weight of a chocolate spoon is 35g. Mold ref: CW1291

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