A chocolate with tea. But then not just tea! And not just chocolate! Fossa from Singapore made this chocolate together with tea connoisseurs Pekoe & Imp. With single origin cocoa from Tanzania & Honey Orchid Dancong Hongcha.
The Honey Orchid tea is made into black tea in this case. Good to know, because we also have the Oolong bar. Great to compare!
“Mi Lan Xiang (Honey Orchid) is a dancong tea grown in the Phoenix mountain in Guangdong province.
This lot was harvested by hand from the village of Zhen Ya in the spring of 2010. The tea was made into a Hongcha (western black tea) and aged eight years later. The tea is incredibly smooth and creamy with a very low degree of severity. It has a characteristic lychee scent and red date sweetness. Supplemented with the cookie Kokoa Kamili cocoa from Tanzania, it is a delicious bar to enjoy slowly. “
We already knew that tea and chocolate go amazingly well together. If only because of the continuing orders from tea connoisseurs who hold workshops with it. And from whom we learned a lot by what they ordered.
We already knew that tea is so much more than tea. And that there is a whole tea world as with chocolate. One tea is not the other, just as it is with chocolate.
Taste note from the makers: Persistent sweetness (lychee / date) with a cookie-like undertones.
Ingredients: Cocoa beans, cane sugar, cocoa butter, milk powder, tea leaves.
Allergy note of the makers: contains milk. Made in a place where nuts are processed.
Awards: International Chocolate Awards 2019 gold medal at the Asia-Pasific semi-final.
Very suitable for: lovers of very special tea & of very special chocolate of course.
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