Recipe by Chef Matias Palomo
Created for Dilmah Chefs & the Teamaker at Cape Weligama, Down South Sri Lanka in May 2014 

Serves: 8


200g chocolate 70%
100g water infused with Dilmah Mint tea
200g chocolate 70%
Fresh fruits

Infuse hot water with tea and let it rest for 5 minutes.
Chop the chocolate and mix it with the infused tea until it acquires a sauce consistency.
Chop the fruit and garnish the dish.