During the Valentine's season, the whole town is enchanted by the temptation of chocolate.
Tea is the perfect drink to enjoy chocolate, not just for its sweetness, but also for its subtle bitterness and acidity. Tea never interferes with the delicate taste of chocolate. In fact, it can even act as a "supporting actor" that brings out different characteristics!
In the February 2020 issue of "TOKYO TEA JOURNAL VOL.10," we thoroughly introduced the wonderful relationship between chocolate and tea. We received cooperation from "Dandelion Chocolate," which, like Senchado Tokyo, is particular about single-origin products.
For this occasion, Ihara, the manager of Tokyo Saryo, has created a pairing recipe of carefully selected Bean to Bar chocolate from "Dandelion Chocolate" products and tea.
To pair with "Costa Esmeraldas, Ecuador, 70%," we have hojicha masala chai. Please enjoy the marriage of chocolate and tea with this slight arrangement to your usual tea.
"Costa Esmeraldas, Ecuador, 70%" × "Hojicha Masala Chai"
"Costa Esmeraldas, Ecuador, 70%" is characterized by its cherry aroma, creamy texture, and a taste reminiscent of brownies. For this chocolate that shows various expressions, we recommend pairing it with "Hojicha Masala Chai." This combination highlights the flavor of cacao.
Look forward to the "ultimate" first sip created by the silky foam of "Hojicha Masala Chai."
Ingredients
Hojicha tea leaves 3g
Hot water 30cc
Milk 150cc
Cinnamon stick 0.5g
Cardamom 0.5g
Cloves 0.5g
Hojicha syrup 20cc
Hojicha powder to taste
Star anise to taste
Milk frother
Preparation
[1] Pour 80°C hot water over the hojicha tea leaves and steep for 1 minute
[2] Heat the milk with spices
Add milk, cinnamon stick, cardamom, and cloves to a pot and heat to 80°C.
[3] Combine hojicha and milk, then strain
Add the hojicha from [1], including the tea leaves, to the pot with milk and spices from [2]. Heat for 5 minutes, then strain the tea leaves.
[4] Whisk [3] with a milk frother
[5] Mix hojicha syrup into [4]
Carefully transfer only the liquid from the hojicha masala chai foam created in [4] to a glass, being careful not to break the foam. Mix in the hojicha syrup.
[6] Top the glass from [5] with the foam
[7] Garnish with cinnamon stick, star anise, and hojicha powder
Once garnished, it's complete. Savor the world created by the interplay of chocolate, hojicha, and spices.
