The Chocolate Week
Discover chocolate creations, blending exceptional teas with irresistible delights
Discover chocolate creations, blending exceptional teas with irresistible delights
MOUSSE AU CHOCOLAT®
Black tea Héritage Gourmand®
MOUSSE AU CHOCOLAT
Black tea 'Héritage Gourmand'
Rediscover the warmth of childhood treats through a succulent yet mischievous new composition—a fountain of youth concocted from black tea flavoured as mousse au chocolat.
It has been lovingly wrapped in a colourful, paper-covered canister with decorative silver motifs harking back to the blissful days of yore.
Black canister holding 100 g of flavoured black tea
MOUSSE AU CHOCOLAT
Black tea 'Héritage Gourmand'
Rediscover the warmth of childhood treats through a succulent yet mischievous new composition—a fountain of youth concocted from black tea flavoured as mousse au chocolat.
It has been lovingly wrapped in a colourful, paper-covered canister with decorative silver motifs harking back to the blissful days of yore.
Black canister holding 100 g of flavoured black tea
HOMEMADE TEA MARSHMALLOW
Marco Polo® tea - Dark Chocolate
AMERICAN BREAKFAST TEA®
Exclusive rich malty black tea assemblage
CHOCOLAT DES MANDARINS
Chocolat des Mandarins, a ganache subtly flavoured with tea, is a creation of Henri Mariage first presented in 1860.
A true alchemist of tea, the founder of our Maison realised the perfect balance between a crisp layer of fine chocolate and a smooth chocolate ganache, made from the finest cocoa beans, sumptuously flavoured with tea.
CHOCOLAT DES MANDARINS
Chocolat des Mandarins, a ganache subtly flavoured with tea, is a creation of Henri Mariage first presented in 1860.
A true alchemist of tea, the founder of our Maison realised the perfect balance between a crisp layer of fine chocolate and a smooth chocolate ganache, made from the finest cocoa beans, sumptuously flavoured with tea.
WEDDING IMPÉRIAL®
A special celebration black tea
CHOCOLATE MOUSSE RECIPE
WITH 'WEDDING IMPÉRIAL' TEA
∙ ingredients ∙
∙ 1 level tablespoon of Mariage Frères Wedding Impérial tea
∙ 150g of dark baking chocolate
∙ 15cl of full-fat liquid cream
∙ 50g of sugar
∙ 3 fresh eggs
∙ Receipe ∙
∙ 1 ∙ Heat the liquid cream until it boils, then pour it over the Wedding Impérial Tea.
Let it steep for 5 minutes, then strain using a small sieve.
∙ 2 ∙ Melt the dark chocolate in a bain-marie, then incorporate the strained cream. Mix well. Add the egg yolks and whisk until the mixture is smooth.
∙ 3 ∙ Beat the egg whites until stiff, gradually adding the sugar.
∙ 4 ∙ Gently fold the stiff egg whites into the chocolate mixture using a soft spatula.
∙ 5 ∙ Refrigerate a few hours until ready to serve for the perfect texture.
CHOCOLATE MOUSSE RECIPE
WITH 'WEDDING IMPÉRIAL' TEA
∙ ingredients ∙
∙ 1 level tablespoon of Mariage Frères Wedding Impérial tea
∙ 150g of dark baking chocolate
∙ 15cl of full-fat liquid cream
∙ 50g of sugar
∙ 3 fresh eggs
∙ Receipe ∙
∙ 1 ∙ Heat the liquid cream until it boils, then pour it over the Wedding Impérial Tea.
Let it steep for 5 minutes, then strain using a small sieve.
∙ 2 ∙ Melt the dark chocolate in a bain-marie, then incorporate the strained cream. Mix well. Add the egg yolks and whisk until the mixture is smooth.
∙ 3 ∙ Beat the egg whites until stiff, gradually adding the sugar.
∙ 4 ∙ Gently fold the stiff egg whites into the chocolate mixture using a soft spatula.
∙ 5 ∙ Refrigerate a few hours until ready to serve for the perfect texture.
