There are a myriad of tea varieties
But they can be generally categorized into three types
Fermented, unfermented and semi-fermented tea
Green tea is unfermented tea and black tea is fermented tea
The one in between – semi-fermented tea – is represented by such varieties as Tieguanyin
Green tea is known for its refreshing taste, black tea's full-bodied texture and oolong's rich flavor
Each tea variety is unique in its own way
Chocolate and tea make a wonderful pair
Tea can be a neutral partner to chocolate
Together they release a fabulous aroma
Each chocolate treat of Valrhona is one of a kind
Today we are going to brew a good cup of tea with Valrhona chocolate
and have a taste of the amazing mixture of different terroirs
- Mariage de Grands Crus Blends -
Mariage de Grands Crus Blends
with carefully selected aroma profile of quality cocoa beans
is a perfect pairing for fermented tea such as dark green tea and Pu'er Tea
CARAÏBE 66%
The encounter between mellow, well-balanced and roasted flavor of Caraïbe 66%
and Tianjian Tea, a specialty of Anhua, Hunan, China
brings out complex, multiple layers of flavor
Take a bite of Caraïbe 66%, have a sip of Tianjian Tea
and feel the smoky pinewood aroma and mellow taste evolving on the palate
GUANAJA 70%
Guanaja 70% is known for its bittersweet, delicate taste
and rich layers of cocoa aroma
which complements the aroma
of Liubao Tea, a dark green tea variety of China
and heightens the unique betel nut flavor of Liubao
ABINAO 85%
High cocoa content
imparts to Abinao 85% an intense tannic flavor
Paired with pure and mellow Kangzhuan Tea
the rich flavors evolve on the palate
offering a royal treat for the palate and delivering a new gustatory experience
- SINGLE-ORIGIN DARK CHOCOLATE -
Valrhona explores different terroirs
to source quality cocoa bean varieties
and make delicate single-origin dark chocolate
which is an ideal partner to the slightly tannic black tea
ALPACO 66%
Alpaco 66% from Ecuador
has unique woody notes, floral and fruity notes
The delicate cocoa flavor
and the Sri Lankan black tea with a distinct note of jasmine
set off each other beautifully
TAÏNORI 64%
Taïnori 64% from the Dominican Republic
has rich, fresh fruity notes alongside a hint of mint
The pairing of Taïnori 64% with Chuanhong tea that has a signature tangerine candy aroma
is a mixture of mellowness with sweetness, a symphony on the palate
and an infusion of vitality
MANJARI 64%
The unique terroir of Madagascar
imparts to Manjari 64% a refreshing, acidic fruity note
which adds radiance to the elegant rosy note of Keemun
and reveals an amazing mixture of sweetness and freshness
on the palate
- MILK CHOCOLATE-
Milk chocolate is not an ideal pairing for black tea or dark green tea
But its taste and aroma can be paired perfectly with
light-bodied yellow tea and white tea
JIVARA 40%
The cocoa aroma alongside vanilla and malty notes
of Jivara 40%
pair delicately with the orange blossom and grassy aromas of Fuding White Tea
The pairing heightens the freshness
and milky sweetness
CARAMEL 36%
As the smooth, rich flavors of sea salt and caramel
are revealed slowly on the palate
take a sip of Silver Needle Yellow Tea from Junshan, Yueyang, Hunan, China
and feel the intense caramel flavor of chocolate
quietly softened by the refreshing taste of tea
- WHITE CHOCOLATE-
Smooth, mellow Ivoire
and refreshing green tea
are a heaven-made match
IVOIRE 35%
The silky texture and subtle vanilla note of Ivoire
go very well with the refreshing taste and elegant aroma of West Lake Longjing
Together they heighten the soft, smooth, dense and delicate texture
as well as the tantalizing aroma of each other
and create an olfactory and gustatory delight
- DULCEY -
The gold luster and rich flavor of Dulcey
paired with a cup of hot oolong
offer a royal treat for the palate
DULCEY 35%
In Dulcey 35% the mild sweetness
is mingled with a hint of caramel and salt
Paired with Taiwanese Pekoe Oolong with its ripe fruit and champagne notes
they create a long, delicate, multi-layer finish
of rich, colorful aromas
The rich flavor of chocolate and mellow aroma of spring tea
are revealed slowly on the palate
adding an extra dimension of softness and depth to the flavor profile
and offering a new gustatory delight