4 tbsp. butter, softened
2 egg yolks
scant 1 c. powdered sugar, sifted
Grated peel of 1/2 orange
12 oz. semi-sweet chocolate
1/2 c. strong black tea, cooled
Scant 1/2 c. instant chocolate drink powder, sifted

Line a 7 inch square pan with foil or waxed paper. In a medium bowl beat butter, egg yolks and powdered sugar until creamy. Stir in orange peel. Melt chocolate in a double boiler over low heater. Stir cooled tea and melted chocolate into butter mixture. Pour into prepared pan. Refrigerate until firm. When firm, cut into 1 inch squares, and dip in chocolate powder.