So today, lucky lucky me, I happened to find out that our local downtown David's Tea shop was going to be having a Tea and Chocolate Pairings tasting event with Purdy's Chocolates.
Even luckier, I happened to be off work tonight so I could actually go!
There were three pairings of tea and chocolates: Blueberry Jam paired with White Silk chocolates, Assam Banaspaty with Petit Chocolat, and Quangzhou Milk Oolong with Caramel Carnival or Maple Walnut Cream.
In order:
Blueberry Jam and White Silk: Delicious! A perfect pairing. A nibble of the white chocolate followed by a sip of the hot tea lends juicy berry flavours over the creamy sweetness of the chocolate, and keeps the white chocolate itself from being cloying or coating the mouth. Delicious, and it also manages to clear the palate after it's done.
Assam Banaspaty and Petit Chocolat: Also a very good pairing. The dark bitterness of the dark chocolate and the creaminess of the ganache lend depth to the strong, malty assam black tea. A very clean, smooth feeling in the mouth and a lingering soft sweetness.
Quangzhou Milk Oolong with Caramel Carnival: This oolong is a delicate, faintly floral one, and it is lent an incredible sweetness by the liquid caramel inside this chocolate. The sweet caramel somehow enhances the floral notes, and it makes this combination surprisingly fragrant and almost perfumed.
Quangzhou Milk Oolong with Maple Walnut Cream: In this combination, the deep, earthy flavours from the walnuts bring out different notes from the oolong, sweetness and slightly musty green flavours burst into smoothness in the mouth.
Overall, very grateful to the David's Tea folks for putting this on, and the Purdy's people as well. This was an amazing evening, and a great deal of fun!
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