Method

• CACAO NIB SUGAR
• Line baking tray with baking paper. For cacao nib sugar, in heavy-based saucepan, combine half caster sugar with just enough water to give it texture of wet sand. Stir sugar and water together off the heat then, using bowl of water and pastry brush, brush away any granules of sugar left on side of saucepan.
• Once no granules remain, place over medium-high heat. Allow to come to boil without stirring (or sugar will crystallise), then cook, still without stirring, until sugar begins to caramelise, turning golden brown.
• Add butter and swirl pan to melt it, taking care as it will bubble up and can spit. Once butter is melted, stir through cacao nibs to coat thoroughly with caramel. Remove from heat, pour onto prepared baking tray and leave to cool. Once completely cool, break into chunks and blitz to fine powder in high-speed blender. Transfer mixture to bowl and add remaining caster sugar, tossing to combine.
• POTS DE CRÈME
• Put chocolate in large bowl and set aside. Combine milk, cream, tea, salt and lavender, if using, in heavy- based saucepan over medium heat. Bring to the boil, then remove from heat and leave for 1 hour to infuse. Re-boil milk and cream, then strain over chocolate. Leave to sit for 2 minutes for chocolate to temper, then whisk to combine. Pour about 140g into each of four 5–6 cm ramekins and refrigerate until set, 2–3 hours.
• CASTAGNOLE
• Blitz Earl Grey in high-speed blender or crush to fine powder using a mortar and pestle. In large bowl, whisk together ricotta, egg, sugar, Earl Grey, lemon zest and Marsala. Sift flour and baking powder into ricotta mixture. Whisk gently to combine, taking care not to overwork batter.
• Using spatula, fold through chocolate until evenly combined. Half-fill large, heavy-based saucepan with sunflower oil and heat over medium heat to 165°C. Working in batches and using 2 tsp to make fritters, carefully drop small mounds of batter into oil. Fry for 3-4 minutes, using slotted spoon to flip occasionally, until they are deep golden brown. Drain in bowl lined with paper towel, then toss in cacao nib sugar. They are best eaten immediately, dipped in pots de crème.