SPECIAL COLLABORATION BETWEEN FOSSA CHOCOLATE MAKER AND PEKOE & IMP
INTERNATIONAL CHOCOLATE AWARDS ASIA-PACIFIC SILVER 2019
Ingredients: organic cacao, cane sugar, cocoa butter, milk powder, tea leaves.
Mi Lan Xiang (Honey Orchid) is a dancong tea cultivated in the Phoenix Mountain of Guangdong Province. This lot was hand-harvested from the Tian Zhu Keng village in Spring 2018. This oolong curated by Pekoe & Imp has a distinctive GUAVA aroma. Complemented by the biscuity Kokoa Kamily cacao from Tanzania, it is a delicious bar to be slowly savored.
Wood brown color. Sharp snap. Silky texture. Floral, sweet honey, and tea aroma.
I am not used to giving a score on taste, presentation, originality, and best use of raw materials but this bar is an exception: ten out of ten. It is an outstanding example of integration between two different cultures: craft chocolate and high-quality tea. Imagine a honey biscuits sandwich filled with guava cream and paired with a cup of specialty tea. Mouthwatering! I am not a tea lady but in this case, I must cross over the other side. The FLUID texture glides on like silk to ensure irreproachable gratification.
It seems dairy-free but in reality, the milk powder plays a big rule in enhancing the qualities of both cacao and tea.
Fossa made a total of four chocolate bars featuring Pekoe & Imp artisan tea maker. We just need to close the circle!