Chocolate should be its own food group. The many subtle nuances in the flavors of chocolate create depth and dimension in a multitude of culinary dishes. Chocolate began simply as molded bars, then the addition of various nuts and fruits were introduced. Today, candy shelves are overflowing with chocolate creations in many styles. As more cocoa is added to the mix, the flavor becomes more bitter, the color darker. So many wonderful goodies are made from chocolate: truffles, filled chocolates, bars, cakes, brownies, ice cream, etc.
Chocolate pairings with wine, beer & fruits are becoming popular around holidays. What about pairing chocolate with tea? Tea actually goes quite well with the richness of chocolate. Some tea flavors match, others contrast, but in either instance you’ll find an exquisite combination for your tasting pleasure.
Next time you have some friends over for tea, don’t forget the chocolates!
