ChocolaTas: tea-infused chocolates

Yesterday I talked about the dent-du-midi (almond praline) at ChocolaTas. Today, it’s tea-flavoured ganaches. They make a bunch of them, including Rooibos, Kyoto Cherry Rose, and Green Tea, but I was restrained and tried just one: the Earl Grey. Earl Grey is a pretty classic flavour (we made them in culinary school), although you don’t find it often in Vancouver. Thomas Haas makes a lovely lady Earl Grey chocolate with hints of lavender and orange peel. Yum.

But this is a post about ChocolaTas, not Thomas. The ChocolaTas Earl Grey chocolate is smooth and silky and has a surprisingly clean flavour. I don’t mean surprising like I expected it to be bad, just that the tea flavour is quite pronounced and separate from the chocolate flavour. It also hints at bitterness without actually being bitter. I appreciate that kind of subtlety.

ChocolaTas
151 – 1669 Johnston St.,
Vancouver, BC
V6H 3R9
604-488-1226

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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