Sip and Snap: When Tea and Chocolate Set the Mood
Who knew tea and chocolate could create such magic? I didn’t—until Dona Aideau and Dhayvat Udeshi unveiled their secrets at an unforgettable tasting workshop!;
As someone who is deeply loyal to adrak waali chai, the thought of experimenting with other teas had never crossed my mind. For me, tea was synonymous with comfort—a warm hug in a cup, best enjoyed with a side of pakoras on a chilly day. The spicy aroma of ginger-infused tea was all I needed to feel at home.
So, when I heard about a workshop at BAR, Vadodara, that promised to introduce me to the world of tea and chocolate pairings, I was skeptical but intrigued. Could tea really be more than my go-to kadak chai? And chocolate—did it even belong in the same conversation? Curiosity won, and I decided to give it a try.
A Sensory Awakening
Stepping into the workshop, I was greeted by the warm aroma of freshly brewed tea and the rich scent of chocolate. It felt like stepping into a world where flavors were the language, and I was there to learn.
The session began with an introduction by Dona Aideau, a certified tea taster and sommelier, who spoke about the history and nuances of Indian teas. Her passion was infectious as she described the journey of tea leaves from plantations to our cups. Then, Dhayvat Udeshi, a Level 2 chocolate taster and CEO of BAR, took over, sharing fascinating insights into the art of chocolate making, from sourcing the finest cocoa to crafting the perfect bar.
What struck me was how much thought went into each pairing. This wasn’t just about matching flavors—it was about creating an experience where tea and chocolate complemented and enhanced each other.
The Pairings
The highlight of the workshop was, of course, the tasting. Here’s a deeper dive into the pairings that transformed my perception of tea and chocolate:
Darjeeling Second Flush with Khari Singh Chocolate (60% Cacao)
Known as the “Champagne of Teas,” this Darjeeling variety had a nutty, earthy, and floral profile. Paired with salted peanut chocolate, the tea’s complexity was beautifully balanced by the chocolate’s subtle saltiness, creating a harmony of flavors that lingered long after the last sip.
Green Gunpowder Tea with Milk Chocolate (38% Cacao)
This green tea, with its distinct vegetal and slightly bitter undertones, was a revelation when paired with creamy milk chocolate. The bitterness softened, giving way to a sweet, velvety finish that felt indulgent yet balanced.
Assam Black Tea with Filter Coffee Chocolate (70% Cacao)
The mild yet layered flavor of Assam tea, with its slight sour and salty aftertaste, was a perfect match for the bold coffee notes of the chocolate. Together, they created a pairing that felt both familiar and elevated.
CTC Black Tea with Darkest Chocolate (99.5% Cacao)
The robust, full-bodied flavor of CTC black tea stood its ground against the intense bitterness of this darkest of the dark chocolate. The tea’s subtle sweetness and saltiness helped cut through the richness of the chocolate, creating a pairing that was bold yet nuanced.
The Journey of Flavors
What made this experience special wasn’t just the taste—it was the story behind each pairing. Every tea and chocolate had a journey, a reason for being chosen, and a role to play in the symphony of flavors. It was a reminder that food and drink are not just sustenance but art forms, capable of evoking emotions and creating memories.
A New Perspective
This workshop wasn’t just an introduction to tea and chocolate—it was a revelation. It taught me that tea is more than a comforting beverage; it’s a sensory journey, a celebration of flavors, and a medium of connection.
I left the workshop with a newfound appreciation for tea and a curiosity to explore more. Who knew that a cup of tea and a piece of chocolate could open up a whole new world of possibilities? For me, it was the beginning of a journey—one sip, one bite, and one pairing at a time.