Unless you’ve been living under a rock somewhere in the desert where it’s too hot to want to drink tea or to store chocolate in its solid form, it won’t be news to you that chocolate and tea are hot trends. In the last two years literally hundreds of new products in both categories have been launched.
In fact, as I was compiling items for my editor at Canadian House and Home to consider for the November and December 2008 food news pages assigned to me, I was almost playing eenie-meenie-minie-mo to choose between all the tea and chocolate options.
So, when I got a packet containing samples of Chocolatea, a product line that combines 100% organic leaf teas with good quality Belgian (but oddly not organic) chocolate, I wasn’t terribly excited. I admired the pretty packaging and colourful press materials and set the sample bars aside.
Truthfully, I was skeptical about how a delicate flavour like white tea could stand up to a dominant force like bittersweet chocolate. I’d been down this road before with Dolfin’s massala chai and chocolate bar and hadn’t really loved the texture or found that the tea made the chocolate more delicious than it would have been on its own.
So, when I got a note from my blogger pal Cheryl Sternman Rule who writes 5 Second Rule saying that she had just eaten all of her samples in one sitting, I took notice and cracked open the very dark chocolate and white tea bar. Even as I was pulling back the foil, I was still skeptical. But as the chocolate melted smoothly on my tongue, I was wonderfully surprised to taste both tea and chocolate in balance. Since then I’ve tried several other flavours. The wild raspberry tea and dark chocolate is particularly lovely with a nice fruity finish.
What do you think of chocolate and tea? Are they the next cookies and milk or just a fad? I urge you to tell me your thoughts below and to read Cheryl’s post about Chocolatea so that you can experience her impressions first hand.