"For his chocola"tea" mousse, Young makes a "very strong tea syrup by bringing tea leaves and water to the boil". He then strains this and lets it infuse for five minutes before incorporating it into a sugar syrup. The chocolatier explained, "tea and chocolate make a wonderful pairing as they both have tannins in common in their tasting notes". Tannins give foods like tea and chocolate their signature bitter tang and also appear in coffee and wine."
"But, just like adding a splash of milk and sugar to your tea makes it less biting, Young adds both to his recipe "to balance the flavours and aftertaste, making the pairing comforting". "They're wonderful with characterful dark chocolate with bold tastes and flavours. The tannins and bittersweet characters of dark chocolate can marry seamlessly with fine-quality black and green teas," he said."
Tea enhances chocolate because both contain tannins, which contribute a shared bitter tang. A strong tea syrup is made by bringing tea leaves and water to the boil, straining, infusing for five minutes, and then incorporating into a sugar syrup. Tannins in tea and chocolate deepen and complement rich, bittersweet flavors similar to those in coffee and wine. Adding milk and sugar balances the bitterness and smooths the aftertaste, creating a comforting pairing. Characterful dark chocolates with bold flavors pair especially well with fine-quality black and green teas.
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