Ingredients: cacao, cane sugar, cocoa butter, milk powder, lychee, rose tea (black tea, rose petals, rose flavor).
Small batch chocolate made in Singapore.
Creamy rose tea-infused Tanzania 52% dark milk chocolate topped with chewy dehydrated lychee from Chiang Rai, Thailand, and crunchy cacao nibs. A bar of chocolate that reminds us of a long stroll through an edible garden perfumed with a floral and fruity aroma.
Beautiful appearance, warm colors, exquisite fitting of the various inclusions to the chocolate background. I would have preferred more crunchy cacao nibs that are unevenly distributed. I smell citrusy/acidulous fruits in the aroma which is usually considered the identifying mark of Tanzania cacao origin. Very delightful though! I love how just the flavor explodes in your mouth: the unmistakable chocolatey-flavored-black-tea taste is under lighted by the chewy dehydrated thai lychee. The soft and sweet milk powder links the elements throughout the tasting journey leaving in the mouth the flavors of the main perceptions: floral-rose, dairy-chocolatey, sweet-sour/grape-pear. Black tea clean aftertaste.
I wonder if we talk about "Rose Petal Keemun Black Tea". Keemun is a Chinese black tea with malty, slightly smoky and chocolate notes, and a unique sweet floral character. In any case, I think it suits perfectly this signature recipe. The rose petals add a delicate cooling aroma producing a scenario where everything is idyllically balanced.
If you are into tea for breakfast, give yourself an energetic awakening, pampered by the scents and the intense palate of this beauty!
This bar of chocolate was carefully handcrafted in small batches with no additives to highlight the exceptional quality of the cacao. Savour slowly and enjoy.
From my point of view, the result is excellent but Tanzania Cacao Origin is not the ruler of the sensory experience.