I never thought chocolate and tea could pair so well together.
World-renowned chocolatier Pierre Marcolini once stated that "green tea is the best drink to pair with chocolate." If the compatibility is that good, we must investigate it. Perhaps, to truly understand tea, we need to look beyond just tea itself. After all, the combination of chocolate and tea has opened up entirely new possibilities for tea...
In February 2020, "TOKYO TEA JOURNAL VOL.10" thoroughly introduced the wonderful relationship between chocolate and tea. We received cooperation from "Dandelion Chocolate," a company that, like Senchado Tokyo, focuses on single-origin products.
For this occasion, Ihara, the manager of Tokyo Saryo, has created a pairing recipe combining carefully selected Bean to Bar chocolates from "Dandelion Chocolate" with tea. To accompany the "Ambanja, Madagascar 70%," we have a Koshun mojito. Enjoy this marriage of chocolate and tea with a slight twist on your usual tea.
"Ambanja, Madagascar 70%" × "Koshun Mojito"
The "Ambanja, Madagascar 70%" has a powerful acidity. The flavors that come to mind are yogurt, ripe strawberry, and peach. We've created a fresh sensation with the fruity aroma of "002 Koshun" and peach, while mint and carbonation provide a refreshing feel.
As you continue drinking, the refreshing hibiscus syrup, which you'll taste later, pairs perfectly with the lingering berry notes of the chocolate. Enjoy this synchronization of acidity in a mocktail (non-alcoholic cocktail).
＜Ingredients＞
• 002 Koshun 4g
• Water 160ml
• Peach 5 slices (1/16 cut each)
• Mint leaves to taste
• Lime 2g
• Carbonated water 15g
• Ice cubes 4-5
• Hibiscus syrup 25g
＜Preparation Method＞
【1】Make cold brew tea by putting tea leaves and water in a bottle
Put the tea leaves and water in a bottle and let it steep in the refrigerator for 6-8 hours. Pour 90ml of the resulting cold brew tea and lime into a glass.
【2】Alternately layer ice, mint leaves, and peach in the glass
【3】Add carbonated water to the glass and stir lightly
【4】Pour hibiscus syrup around the edge of the glass
Pouring slowly creates a beautiful gradient.
※ Enjoy drinking any remaining cold brew tea.
Other recipes are introduced below.
