undefined | Chocolate for tea lovers

Chocolate for tea lovers


It’s no secret that we get really excited about terroir—on how the flavor of something is influenced by the specific land it has been grown on. Wine and chocolate are not the only delicacies where this principle holds true. It also applies to tea.

For true tea aficionados, Pu'er needs no introduction. Exclusively grown in the Yunnan province of China, and one of the only teas to earn an official designation of origin, Pu'er sits at the apex of the world of tea. Like Ecuadorian cacao, it is backed by thousands of years of tradition.

But the parallels don’t stop there. Raw Pu’er is also fermented and aged—in some cases up to 20 years. This is how it acquires its distinctive flavors, which can range from woodsy to fruity and floral.

Several years ago, we started aging our chocolate with raw pu’er tea. Now it’s finally ready to share.

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Andre Robles
Andre Robles
Andre Robles is an expert in everything South America, his passion for the region and exploring off the beaten path makes his travel writing both useful and interesting. He has written for several mainstream publications and you can read his guides on Ecuador, Peru, the Galapagos Islands and the Amazon. Andre is also an accomplished photographer and has been recognized as one of the best wildlife photographers in the region, his photos have been featured in National Geographic and other journals. As a travel agent Andre specializes in curating unique experiences, crafting tailor made itineraries and helping visitors make the best of their vacation, always putting the experience first
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