Chocolates and tea

Chocolates and tea; great to play with all the possible combinations!

Gerechten: Chocolade en Tussendoortjes
Thee: Zwart

Gerelateerde pairings

Chocolates and Yunnan Gold

Couldn’t resist picking up some beautiful chocolates at my local Simon Lèvelt store. The shop owner suggested their Yunnan Gold to drink with these beauties. She was right! Brewed it real strong in order to taste both tea and chocolates. 9 grams of tea on 500 ml of 90 degrees Celsius water and a steeping time of 3 minutes. Normally I would use 80 degrees Celsius water and a 1-2 minute steep but the tea really needs more extraction in order not to taste like hot water. The slight astringency balances the sweetness of the chocolates and brings out the chocolaty flavour much more.

Kroket sandwich and Sri Lanka Uva

Kroket sandwich (Ragout Sandwich) and a huge glass of Sri Lanka Uva black tea. Perfect combination for a day at the beach

Cinnamon roll and Golden tea

Fresh cinnamon roll and a absolute perfect made sweet and fruity Golden tea!
6 grams of tea, 500 ml of 85 degrees, 2 minutes steeping time.

Sel roti and Chiya

Sel roti and Chiya. Perfect Nepalli combination!

Cornish pasty and Cornish Tea

Cornish pasty and Cornish Tea. You can’t go wrong.

Italian nougat and Ceylon Nuwara Eliya Lovers Leap Estate

Italian nougat and a Ceylon Nuwara Eliya Lovers Leap Estate. 7 grams on 500 ml, 95 centigrade water and a 3 minute brew. Real delight!

Sour fruit and sweetened black tea

What when they serve you a sweetened black tea? Just pair it with some sour fruits 😁. The acidity balances the sweetness of the tea.

Breakfast and Iranian tea

Breakfast. Plain and simple. Great Iranian tea doesn’t need much to pair with.

Chocolate mint Brownie and China Hong Cha Bi Luo

Chocolate mint Brownie, a delicious combination with China Hong Cha Bi Luo. 6 grams On 110 ml, 70 centigrade water and steeping for 20-25-40-60 seconds.

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