Prepare the chai tea according to the instructions on the package. Then boil the tea in a saucepan with the coconut blossom sugar to a syrup in about 5 minutes, stirring constantly.
Slowly melt the chocolate in a bowl over a double boiler.
Mix the quark and cream together in a bowl. Then stir in the melted chocolate, cocoa nibs and chai syrup.
Divide the finished cream into dessert bowls and let it set in the refrigerator for about 3 to 4 hours.
If you like, you can add a little mint and cocoa nibs just before serving
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