2
Bring the coconut milk to a boil. Remove from heat and stir in tea leaves. Cover and allow to steep for 10 minutes. Whisk and then strain out leaves, being sure to press out all possible liquid (the last drops will have the most flavor). Reserve milk.", "Over low heat, simmer 3/4 cup of the tea infused coconut milk with the sugar, agave and salt until it reaches 234u00b0F (soft ball stage). Add the remaining milk and heat to 248u00b0F (hard ball stage). Please note, this will take at least an hour. You do not have to monitor it constantly, but you do have to stir once in a while to prevent burning. Use this time to make the shortbread (see recipe below).", "Remove caramel from heat and pour over shortbread. Spread into an even layer. Chill to set.", "If using bergamot, remove peel and cut into 1cm thick strips. Add, along with juice, to small pan with 1 cup sugar. Simmer for about 20 minutes, until peels are candied and syrup is thickened. Remove peels and place, submerged, in another cup of sugar. Reserve syrup in a heatproof bowl.", "Place syrup over double boiler and melt chocolate and coconut oil into it. (If you are not using bergamot, omit syrup from this step). Stir until smooth. Remove from heat and stir in vanilla and a pinch of salt.", "Pour chocolate mixture over caramel in pan and spread into even layer. While it is cooling, remove some bergamot peels from sugar and chop fine. Sprinkle over top of chocolate.", "Chill completely and cut into 16 bars. Store them chilled in a tightly sealed container.", "Preheat oven to 350u00b0F. Coat a 1/4 size sheet pan and parchment paper liner with shortening or oil.", "Sift together the dry ingredients except for sugar.", "Beat the coconut oil, sugar and vanilla. Fold in dry ingredients until incorporated and mixture is crumbly.", "Transfer to pan and press into an even layer. Chill in freezer for at least 5 minutes before baking.", "Bake for 15-20 minutes until edges are golden but middle is still slightly soft. Remove to a rack to cool."]
