Everyone knows that chocolate and coffee can complement each other well. Chocolate and tea might not be such an obvious pairing, but they can work really well together. Here you’ll find 19 tea and chocolate recipes that will want to get you trying the combination.
Thank you to all who participated in this month’s We Should Cocoa tea challenge. We really do appreciate the time and effort that you all put in. This was another tough challenge from me it seems; I shall be getting a reputation for meanness if I don’t watch out. However, nineteen of you were not put off and have come up with some really interesting and delicious looking recipes using tea and chocolate. There are also some stunning photographs which put my own efforts to shame.
It was particularly interesting to see the variety of teas that were used. Earl Grey was a particularly popular choice. I know I’ve said it before and I expect I’ll say it again, but there are an awful lot of creative and talented food bloggers out there.
Chele will be posting the next We Should Cocoa challenge on the Chocolate Teapot on 1 March 2011 – what madness will she be getting us into I wonder?
This month, we have the addition of a prize for one of you (UK postage only I’m afraid), a box of Masala Chai Salted Caramels from Katie Christoffers of Matcha Chocolat. Katie won’t be seeing the entries until this post goes up, so I won’t be able to announce the winner quite yet. When a decision has been made, I will publish their name at the bottom of this post.
19 Tea and Chocolate Recipes
Suelle of Mainly Baking hasn’t yet missed a We Should Cocoa challenge and she made an early start on this one with these delectable Tea Cream Sandwich Biscuits using Earl Grey. Suelle, we will miss you next month but hope you have a great holiday.
Welcome to Carly of Tart to Heart who has made some beautiful looking Earl Grey Chocolate Cupcakes with Honey-Lemon Buttercream – just the sound of these has my taste buds tantalised.
Well on time, Dom of Belleau Kitchen has baked a Tea and Chocolate Cake to be proud of – I must get myself a bundt mould. As well as the PG Tips and chocolate, it has another, more unexpected, ingredient.
Michelle of Food, Football and a Baby has in her words “taken a couple of liberties” with her Nilgiri Tea Creams with Chocolate Dipped Cornish Fairings. I forgive her though as she has appealed to my devotion to my home county by making Cornish fairings.
Eira of Cookbooks Galore has also made a Chocolate Black Tea Cake, but with a twist, she used orange flavoured tea.
Ever since I first came across Matcha Chocolat, I’ve been wanting to experiment with what was a fairly new concept to me: tea and chocolate. I had a bash back in July when I made green tea cupcakes and chocrhutea, but I’ve been saving any further trials until I thought the time was right to use this combination in a We Should Cocoa challenge. So, there you have it, this month’s special ingredient is tea. Matcha was also my tea of choice – I just so love the colour – Matcha Chocolate Roll.
Chele went out on a limb and used vanilla tea in her amazing birthday cake – White Chocolate Cake with Vanilla Tea Infused Sugar Syrup and Vanilla Buttercream. I know who I’m booking to make my birthday cake this year!
Johanna of Green Gourmet Giraffe came up with some highly unusual ingredients in her Earl Grey Cupcakes with Chocolate and Cashew Frosting.
I know how good this is because I sneakily tried to get a 2nd entry in and made this very same loaf using Earl Grey.
And another cup of tea from Gillian of Chocolate Here using Earl Grey and unusually cocoa nibs to make Cocoa nib tea.
Here ends our inspiring 19 tea and chocolate recipes.
Update 6 March 2011
Katie of Matcha Chocolat really enjoyed reading your entries and was duly impressed. She had a hard time making a decision, but in the end the lucky winner of her chocolates is: Dom of Belleau Kitchen because ” I liked the tea and chocolate cake for its rustic appeal and use of everyday ingredients; yet with an alternative twist (beetroot & PG tips). Great way to highlight a more savory side to tea infused cuisine!”