Plan ahead with this recipe as it does take a few hours for the chocolate to set: refrigerate it overnight for best results. For chocolate cream
For chocolate cream
250g dark chocolate, chopped
200ml pouring cream
200ml thickened cream
1 tbsp Earl Grey tea leaves
For candied cumquats
2 cups cumquats
1 cup sugar
1/4 cup water
1 vanilla pod, split in two
Place chocolate in a bowl over a pan of hot water on a very low heat, and melt, stirring from time to time. Set aside and keep warm. Bring creams to a simmer in a saucepan over a medium heat, then remove from stove and add tea leaves. Infuse for a couple of minutes. Strain cream and whisk into warm melted chocolate until well combined. Place into a suitable container and refrigerate for at least 6 hours.
Cut cumquats in half, remove whatever seeds you can and put in a saucepan with sugar, water and vanilla, bring to a simmer and cook for 10 minutes. Strain off syrupy juices and place back into saucepan and cook for another five minutes to reduce, then pour over cumquats and chill.
To serve, place a shapely dollop of chocolate cream and a pile of candied cumquats on individual plates, and drizzle over syrup.
Serve with thick cream and/or shortbread biscuits.