Chocolate & Tea Pairings


 Jun 26, 2015 |  Written by Anupa Mueller


regular customer of ours, Diane, came to tea yesterday at Silver Tips with a friend and tried our Chocolate & Tea pairing for the first time. This is no ordinary customer.  Diane hosts an annual afternoon tea at her house and sets a wondrous table with whimsy and detail and invests a lot of thought into each event.  She wrote to us after her visit yesterday:

Yesterday, my (chocoholic) friend and I came to Silver Tips to try your tea and chocolate pairings.  What fun!  The presentation was beautiful and we enjoyed every bit of chocolate and every drop of tea.  I just bought some of the Lily Yin Hao green tea because I enjoyed it so much!....I wondered, with the chocolates, what is your process in selecting what kinds of chocolates go with what teas.  Do you start with the chocolates or do you start with the teas and then how do you decide what goes with what?
We thought we'd answer this question on our Blog so it could offer guidance to others.  Although you could begin with either Tea or Chocolate, in our case we started with the chocolates since we were confident that our very extensive list of teas would more than adequately offer pairing choices.  In the chocolates, we looked for variety in appearance, texture, degree of sweetness and taste.  We wanted the right balance among milk, bitter, dark, truffle, sweet, cream, fruit and size. We knew we wanted decadence so very simple but delicious all-ganache types were excluded.  For the teas, we aimed for complementary tastes as well as variety.  Once we set these broad guidelines, we selected the following:
  • Sea Salt Caramel - we chose Lily Yin Hao green for the natural hint of mellow sweetness to balance the sea salt.
  • Tiramisu Truffle - we wanted a bold black tea to complement the richness of the Truffle so a malty Manjushree Assam did this perfectly.
  • French Mint - we selected a flowering tea for this category, both for aesthetics as well as for the Jasmine to complement the dark sweetness and the mint.
  • Raspberry Cream - we wanted to heighten the fruity component of this chocolate so we paired it with Rooi Afrikana with notes of sweet vanilla & citrus.

Flowering Jasmine Globe

Flowering Jasmine Globe

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