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®
BLACK TEA 'HÉRITAGE GOURMAND'
MOUSSE AU CHOCOLAT TEA
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
BLACK TEA 'HÉRITAGE GOURMAND'
MOUSSE AU CHOCOLAT TEA
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®
Rich malty black tea with caramel notes
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.
When tea combines with chocolate to create ultra-tasty recipes.
When tea combines with chocolate to create ultra-tasty recipes.
WEDDING IMPÉRIAL®
A special celebration black tea
CHOCOLATE MOUSSE
WITH 'MARCO POLO' TEA
ingredients for 4 persons
∙ 1 level tablespoon of Marco Polo 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 Marco Polo 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
WITH 'MARCO POLO' TEA
ingredients for 4 persons
∙ 1 level tablespoon of Marco Polo 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 Marco Polo 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.
WEDDING IMPÉRIAL®
A special celebration black tea
ICED LATTE
WITH 'WEDDING IMPÉRIAL' TEA
INGREDIENTS FOR 1 LARGE GLASS
• 2,5 g of Wedding Impérial tea
• 20 cl of water at 95 °C
• 10 cl of milk (dairy or plant-based)
• 1 teaspoon almond purée
• 1 teaspoon vanilla syrup (optional)
• 5 ice cubes (optional, for an iced version)
• A few flakes of roasted almonds
RECIPE
1. Steep the tea in water at 95°C for 5 minutes and leave to cool.
2. Meanwhile, heat the milk, add the almond purée and, if desired, the vanilla syrup. Then whisk vigorously with a milk frother to obtain a creamy foam.
3. Pour in the cooled tea into a large glass, then gently top with the almond purée-flavoured milk foam.
4. Decorate with a few flakes of roasted almonds on top of the foam, then enjoy.
ICED LATTE
WITH 'WEDDING IMPÉRIAL' TEA
INGREDIENTS FOR 1 LARGE GLASS
• 2,5 g of Wedding Impérial tea
• 20 cl of water at 95 °C
• 10 cl of milk (dairy or plant-based)
• 1 teaspoon almond purée
• 1 teaspoon vanilla syrup (optional)
• 5 ice cubes (optional, for an iced version)
• A few flakes of roasted almonds
RECIPE
1. Steep the tea in water at 95°C for 5 minutes and leave to cool.
2. Meanwhile, heat the milk, add the almond purée and, if desired, the vanilla syrup. Then whisk vigorously with a milk frother to obtain a creamy foam.
3. Pour in the cooled tea into a large glass, then gently top with the almond purée-flavoured milk foam.
4. Decorate with a few flakes of roasted almonds on top of the foam, then enjoy.
