Accords thés et chocolats

With a history spanning 5,000 years and originating in China, the world of tea is attracting growing interest in Europe, and its market is currently booming.

France is a prime setting for culinary experimentation with tea, thanks to its wine and gastronomic heritage. Tea leaves and infusions are increasingly used as cooking ingredients, and tea-and-food pairings are attracting more and more consumers and professionals (chefs, restaurateurs, bartenders, etc.).

Tea and cocoa flavors form a harmonious pairing. The hot beverage melts the chocolate squares on the palate, giving them a finish that is both complex and subtle. Sometimes characterized by contrasts, complementarities, and resonances, these pairings are remarkably diverse.

Furthermore, tea and chocolate have much in common. Both are products of specific regions and traditions, with a long history. Both chocolate and tea also have ties to the sacred and the religious: tea was originally consumed by Buddhist monks as a drink for awakening and meditation, while chocolate was considered a sacred product by the Maya and used in numerous rituals. Initially “luxury” products reserved for an elite few, tea and chocolate later became more widely accessible, evolving into everyday consumer goods.

Tea and chocolate are also linked by the diversity of their processing methods (oxidation, fermentation, roasting, etc.). Both offer a wide range of textures and flavors, so that everyone can find something to their liking among the various types of chocolate (dark, white, milk, etc.) and the six families of tea.

In French