Earl Grey & Lemon Zest Marble Slab

 

Ingredients

10 oz high-quality white chocolate, chopped

2 bags Earl Grey tea (fine loose leaf or contents of bags)

1 tbsp fresh lemon zest, finely grated

1/2 tsp vanilla bean paste

1/4 tsp sea salt

Directions

Line a small baking sheet with parchment paper or a

silicone baking mat.

Divide the white chocolate into two heat-proof bowls (6

oz in one, 4 oz in the other).

Melt the 6 oz portion over a double boiler until smooth,

then stir in the vanilla bean paste and half of the lemon

zest.

Melt the 4 oz portion separately and stir in the Earl Grey

tea leaves until the chocolate take on a grey-speckled

appearance.

Pour the lemon-vanilla chocolate onto the prepared sheet

and spread into a 1/4-inch thick rectangle.

Drop spoonfuls of the Earl Grey chocolate over the top

and use a toothpick or skewer to swirl the two together in

a marble pattern.

Sprinkle the remaining lemon zest and sea salt over the

surface while still wet.

Allow to set at room temperature for 3 hours or

refrigerate for 30 minutes until completely firm before

snapping into large slabs.