Easter is the perfect time for tea with chocolate

Faerie Glen tea and chocolate aficionado, Adele du Toit, says she is going to have a truly South African Easter combining the traditional Easter favourite, chocolate, with something healthy.

Du Toit believes tea, especially herbal infusions or tisanes, and chocolate make excellent Easter companions.

“Both tea and chocolate are associated with comfort, indulgence and reflection, which align with the spirit of Easter. Enjoying a cup of tea or a herbal infusion and chocolate together can enhance these sentiments,” said Du Toit.

She said more research supports the importance of healthy living, also encompassing tea-drinking as a way to ward off stress.

“In recent years, the role of nutrition in mental health and preventative medicine has prompted explorations into the effects of tea, especially herbal tea, on mental health. Researchers have found that frequent tea consumption has a strong linear relationship also with reduced rates of depression and stress. One study determined that for every three cups of tea consumed a day, the relative risk of depression decreased by 37%,” said Du Toit.

She said it’s likely that the healthy compounds in tea stimulate a positive response in the gut and brain, which improves one’s mood.

“Similarly, the act of making tea is in and of itself relaxing, which allows us a mental and emotional breather,” said Du Toit.

She recommended to especially those having a reprieve from work or going away for Easter, to make the coming holiday days a feast for the senses by elevating celebrations with a tea and chocolate tasting.

“Pairing tea or herbal tisanes with chocolate is a culinary delight, which can help to unlock the more subtle flavours and aromas that you might not pick up when you enjoy tea or chocolate on its own,” said Du Toit.

“Chocolate and herbal teas also share many similar characteristics. From the fruity, floral and nutty aromas to the slight levels of astringency, it is an ideal match.”

She said innovative chocolatiers from around the world are also experimenting with herbal infusions in chocolate drinks, which appeals to consumers looking for alternatives to traditional hot chocolate or coffee-based drinks.

Du Toit said herbal infusions are especially popular in chocolate drinks such as matcha and chai.

These drinks are also combined with chocolate in various forms, such as cocoa powder, chocolate syrup or chocolate chips.

When she is not at home making these drinks, she finds them in specialty cafés, tea shops and artisanal chocolate shops.

“This is especially for consumers interested in exploring new and exotic flavour combinations,” said Du Toit.

For a chocolate pairing with tea or a herbal infusion this Easter, Du Toit is choosing two of her favourites: “I am pairing dark hazelnut chocolate and rooibos tea. The spicy tea flavours are enhanced by the nuttiness of the chocolate, which makes for a winning combination.”

She recommends that herbal teas for such a pairing should be taken without any milk or sweeteners, as adding an extra layer of creaminess or sugar often masks the nuanced flavours in chocolate.

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She starts by taking a small bite of chocolate and allows it to melt slowly across her tongue.

“Then you slowly drink the tea so that it flows to the back of your mouth and reaches your taste buds. Rather slurp than sip as the former will draw air into your mouth, allowing for more intense flavours and aromas to be released. Then, take another small bite of chocolate and you’ll notice how a herbal tea has influenced the flavour, aroma and mouthfeel of the chocolate, compared to the initial bite. If you want, you can cleanse your palate with a sip of water and either reverse the process or move onto another chocolate and tea combination.”

She shared her own a decadent Easter Chocolate Latte recipe.

“This is perfect for satisfying a sweet tooth during the Easter holiday,” said Du Toit.

Easter Chocolate Latte a la Faerie Glen

Instructions (per cup):

Add 6g of Rooibos Latte mix to a 250ml cup.
Pour 30ml of hot water into the cup.
Melt 1-2 chocolate eggs (depending on size) and pour into cup. Mix well.
Add 220ml of freshly steamed milk or dairy alternative.
Add chocolate sprinkles for Easter decoration and enjoy!

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