TEA & CHOCOLATE

          
Tea and Chocolate are a very good combination for times when a cup of cocoa or mocha would just be too rich or too sweet.

·       both have strong flavors that go well together

·       both are high in antioxidants

·       both have a calming effect when we are stressed

 

TEA & CHOCOLATE
PAIRING

 

Unsweetened Chocolate:

            Sometimes referred to as baker’s or bitter chocolate, this chocolate contains no sugar. It is made from chocolate liquor and cocoa butter and is used as an ingredient in baking or cooking.

 

Bittersweet/Semisweet Chocolate:

            This refined chocolate is strong in flavor and is partially defatted and solidified with a little sugar added. It contains 35 to 50 percent chocolate liquor and some cocoa butter. The most bitter may contain up to 70 percent cocoa solids, while the semisweet will contain more sugar. Pairs well with:

 

            BLACK TEA

                        Ceylon, Darjeeling, Keemun, Golden Yunnan

                        Marsala Chai, Earl Grey

            PU’ERH TEA

            RED ROOIBOS

 

Milk Chocolate:

            This chocolate has powdered or condensed milk solids added to the sweetened chocolate liquor and is more sensitive to heat and is therefore less useful in cooking and baking. It’s generally sweeter and has less chocolate flavor than dark chocolate.  Pairs well with:

 

            GREEN TEA

                        Sencha
                        Moroccan Mint, Genmaicha

            BLACK TEA

                        Golden Yunnan, Darjeeling, Golden Monkey

            GREEN ROOIBOS

 

White Chocolate:

            This white confection is made from cocoa butter flavored with sugar and vanilla.  It doesn’t contain any chocolate liquor and has very little chocolate flavor.  Pairs well with:

 

            OOLONG TEA

                        Formosa Oolong, Wuji Oolong

            HONEYBUSH

 

Cocoa:

            Cocoa powder is what is left when most of the cocoa butter is pressed from chocolate liquor. 

 

 

When tasting teas with the various chocolates, truffles are an excellent choice.  Try these combinations that also include tea as an ingredient!

BASIC TRUFFLES: Place 14oz chopped chocolate in a bowl.  Bring 1c heavy cream to scalding point and add to chocolate and let sit 1-2 mins before stirring, then gently whisk until smooth.  Pour into small bowl, cover and refrigerate several hours.  Use melon baller to make truffles.

     CHAI SPICED TRUFFLES: Combine 1c heavy cream and 1Tbs MARSALA CHAI tea in saucepan and bring to scalding point, strain and discard tea.  Add to dark chocolate.
COATING: 1/4c cocoa powder & 1tsp ground chai spices

      MINT TRUFFLES: Combine 1c heavy cream and 1Tbs MOROCCAN MINT tea in saucepan and bring to scalding point, strain and discard tea and herbs.  Add to milk chocolate
COATING: 1/4c cocoa powder & 1tsp ground spearmint

   CITRUS TRUFFLES: Combine 1c heavy cream and 1Tbs CITRON OOLONG tea in saucepan and bring to scalding point, strain and discard tea.  Add to white chocolate
COATING: 1/4c powdered sugar & 1tsp orange peel powder

 

 

       “Taste and see that the Lord is good;
blessed is the man who takes refuge in him.”

Psalm 34:8