Which tea to drink with chocolate?

White chocolate with matcha Cacao Expérience* and Tamaryokucha

A gourmet combination of a rare Japanese green tea and a handcrafted chocolate, the result of a collaboration between Les Jardins de Gaïa and Cacao Expérience. This small group of passionate artisan chocolatiers from Strasbourg control every stage of production, practicing "bean to bar", from the cocoa bean to the final chocolate bar. Discover the video of this collaboration

Tasting tips: Tea or chocolate before, after or during - it's all possible! (Contrast, complement and resonate)

The fresh, vegetal notes of matcha at the heart of this Made in Alsace artisan chocolate, made from highly aromatic agroforestry-grown beans, naturally resonate with those of Tamaryokucha, which has the particularity of having twisted rather than needle-rolled leaves, a rarity in Japanese green teas.

This accord also offers a lovely contrast between the creamy, milky notes of milk chocolate and the zesty notes of tea. We also appreciate the complementarity between the chocolate and the nutty, lightly roasted flavors of Tamaryokucha. The whole is enhanced by the slightly crunchy texture of our Premium Sencha leaves, which complement the chocolate.

A gourmet introduction to tea and chocolate pairings that will particularly appeal to fans of artisan chocolate and green tea!

Dark chocolate from Ecuador (100% / sugar-free) and Yunnan Green

A superb contrast between the freshness of a great green tea and the warm flavors of dark chocolate from Ecuador.

Tasting suggestion: Melt the chocolate with the tea on your palate (resonance and contrast).

The slight bitterness of Yunnan Green Chinese green tea and that of chocolate are in harmony from the very first sip, followed by the emergence on the palate of gourmet notes of yellow fruit (pear for tea, exotic fruit for chocolate). The combination of bitter, fruity and slightly acid notes is particularly appreciated.

This accord also offers a beautiful contrast between the warmth of the cocoa's woody notes and the tea's vegetal freshness. A complex marriage of great sweetness, with a finish that lingers on the palate..

Milk chocolate (50%, classic or vegetable) and Baozhong

Tasting suggestion: first taste the tea, then the chocolate, and finally the tea (complementary pairing).

The light, herbal, flowery aromas of this wulong, emblematic of Northern Taiwan, blend with finesse with the sweet, milky notes of chocolate. This extremely gourmand accord with its springtime accents will be perfect for "Easter".

Kerala dark chocolate (75%) and Kerala's Wonder

Tasting suggestion: enjoy tea and chocolate together (resonance and complementarity).

Both from the same rich terroir, India's dark chocolate has a particularly fruity aromatic profile that pairs wonderfully with our Kerala's Wonder TGFOP black tea.

The raisin notes found in both chocolate and tea resonate immediately, right from the first sip. The bitterness of the whole balances out and highlights the delicious fruity character of this blend, in which we also perceive subtle warm notes of blond tobacco.

The tasting concludes with a slightly peppery finish. A particularly interesting pairing for lovers of complexity.

A Dian Hong Golden Buds can also be paired with this seductive chocolate. This Yunnan black tea will add roundness, sweetness and texture. Or, to accentuate the chocolate's raisin notes, a Seeyok Summer Blossom from a summer harvest will provide a wonderful taste experience..

Hazelnut chocolate (55%) and pu'er

The woody notes of pu'er go beautifully with hazelnut chocolate

Tasting advice: Tea or chocolate before, after, during - it's all possible! (Complementarity, resonance)

Anyone who's tried it will tell you: pu'er tea generally goes very well with chocolate fondants (brownies, marquises...).

With hazelnut chocolate, this Pu'er dark tea forms a smooth, gourmet marriage with lovely notes of caramel, nuts, hazelnut and undergrowth. A real delight!

We also enjoyed a Nicaraguan chocolate whose aromatic profile is often composed of notes of undergrowth and humus that resonate magnificently with those of pu'er... A must-try!

Nicaraguan dark chocolate (trinitario variety) and Venerable Wu Long

With its fruity (grape, hazelnut), woody and tertiary (clay, undergrowth scents) notes, this chocolate expresses the very special characteristics of Nicaragua's volcanic terroir and trinitario cocoa variety.

To complement and extend the flavors of this chocolate, we've chosen a tea that's also very special: Venerable Wu Long, a superb semi-oxidized, slowly matured tea from the unspoilt Waikato region of New Zealand.

Tasting tips: Take a sip of Venerable Wu Long to soak up the astonishing flavours of this wu long aged for a minimum of 5 years in a clay pot, take a chocolate tile in your mouth and take another sip of tea. The magic happens..

The woody, fruity (fig, raisin, roasted hazelnut) and tertiary (clay) notes of the tea resonate for a long time with those of the chocolate. A complex accord born of the encounter of two exceptional terroirs!

Click here to find out more about our New Zealand wu long

Dark chocolate with orange and Singell Malt FTGFOP1 SF

Dark chocolate and orange naturally form a beautiful gustatory combination, marrying the depth of cocoa with bright citrus notes. To prolong this gourmet pleasure that awakens the senses, we've chosen Singell Malt, a Darjeeling produced in a limited edition to celebrate the 150th anniversary of Singell's prestigious garden.

Tasting advice: Start by letting a chocolate tile melt in your mouth, and experience the gourmet pleasure offered by dark chocolate and sunny citrus fruit. Take a sip of black tea and let yourself be carried away by this intensely deep, fruity accord.

Here, the bitterness of dark chocolate, awakened by the bright, fruity notes of orange, blends delightfully with the intense malty and fruity (currant) flavors that characterize Singell Malt FTGFOP1 SF. On the palate, contrasts and complementarity combine to create an unforgettable pleasure..

Find out more about Singell Malt FTGFOP1 SF

Dark chocolate from Tanzania (80%) and Sakura

This is the exception of the lot. But with this terroir chocolate whose flavors are intensely reminiscent of cherry, we couldn't pass up a pairing with an infusion of sakura leaves instead of tea.

Tasting advice: Taste the chocolate, wait a little, as this chocolate is particularly intense, then taste the sakura infusion to discover all the subtlety of this marriage (harmony between contrast and complementarity).

This chocolate, with its milky, fruity (cherry) notes, evokes the famous "Black Forest" cake, and naturally resonates with the elegant liqueur of sakura leaves. This gourmet marriage concludes with a superb finish of cherry pit and bitter almond.

Also worth testing: this pairing also works very well with our Darjeeling Spring Secret premium black tea, which offers its sweet, gourmet flavors of stewed ripe fruit subtly accompanied by mineral and reglissé notes.

Dark chocolate and surprise!

The warmth of dark chocolate contrasts with the freshness of cocoa and exotic fruits.

Tasting recommendations: Start by tasting the chocolate, then wait until the flavors begin to fade slightly, and prolong the pleasure by drinking a cup of green tea (infused for 3 minutes at 75°C, 1 teaspoon per mug, no more!). (harmony between resonance and contrast).

Surprise your friends and family by combining dark chocolate with the cocoa, lime and exotic fruit flavours of our "Surprise" green tea.

An explosive combination, full of color and flavor!

Milk chocolate and Dragon's tail

The creaminess of milk chocolate serves here as a gourmet showcase for the incredibly fruity flavours of Dragon's tail, a rare white tea made not from tea leaves, but from the tender buds of ancient Vietnamese tea bushes. This exceptional grand cru was awarded a silver medal at the 8th Épicures de l'épicerie fine in 2021.

Tasting advice: Take a sip of the crystal-clear, surprisingly velvety infusion of Vietnamese white tea to first appreciate its subtlety, then take a square of milk chocolate in the mouth and sip the tea again.

The milk chocolate and its creamy, milky flavors enhance the exotic sweetness of the lychee, the complexity of the spicy notes (nutmeg, mace, pepper), and the gourmet notes of garrigue honey, rose jelly and petit beurre offered by this exceptional tea.

A gourmet pairing with such a complex, richly flavored tea is a rare experience..

More details on Dragon's tail

Milk chocolate and Baozhong

The indulgence of milk chocolate is underscored by the delicate flavors of Baozhong.

Tasting suggestions: Take a sip of Baozhong with its subtle herbal and floral notes, then enjoy a square of milk chocolate. Taste the tea again... (harmony between resonance and complementarity).

A springtime accord, soft and round on the palate, to accompany Easter treasure hunts. As surprising as it is delicious!

Milk chocolate and flower power

The creaminess of milk chocolate complements the fruity, floral flavors of flavored wu long.

Tasting suggestion: take a sip of the flower power, with its bewitching floral notes, then enjoy a square of milk chocolate (a combination of complementarity and contrast).

A pairing that will delight fans of red fruit chocolate, and one that we love. Milk chocolate is a delicious accompaniment to Le pouvoir des fleurs, a wu long with raspberry and vanilla, whose fruity, tangy and creamy notes are a real treat..

White chocolate and Rêve éveillé de Gaïa

For a maximum sweetness combo!

White chocolate and Rêve éveillé de Gaïa white tea offer a resonant, buttery, vanilla and spicy combination.

Tasting tip: slightly overdose your tea leaves during infusion to make the marriage even more intense!

White chocolate and matcha

A summit of creaminess and indulgence!

Our favorite pairing is reminiscent of wagashis, the Japanese pastries eaten at the start of chanoyu ceremonies, which balance the slight bitterness of matcha with their sweet flavors.

Tasting tips: melt a square of white chocolate (plain or coconut) on your tongue before tasting matcha. This will make the famous Japanese green tea sweeter than ever! And what a feast for the eyes too! The pretty green mousse goes particularly well with the white chocolate pieces..

These few pairing suggestions are a first step towards a world of sweetness as tasty as it is comforting. We're sure they'll give you some ideas. Don't hesitate to try them out: with our local teas and quality chocolate (organic and fair-trade, of course), you can't go wrong..