Chocolate Black Tea Blend 1kg Nagy kiszerelés
Chocolate Black Tea is a dessert-style loose leaf blend built on a sturdy black tea base, accented with white chocolate chunks, dark chocolate shavings, toasted almond brittle and cocoa shell. The result is a sweet, full cup that echoes the chocolate drinks of classic Viennese coffee houses — in tea form. The 1 kg trade pack is made for patisseries, cafés and shops building a premium tea line.
Flavour profile
The pouch opens to cocoa and chocolate aromas — sweet, roasted, with light vanilla notes. In the cup, black tea carries the spine, white chocolate adds creamy softness, dark chocolate a bittersweet counterpoint, and almond brittle a roasted crunch in the finish — even though the brittle itself does not dissolve. With milk and a pinch of cinnamon it becomes a chocolate latte. Ideal beside desserts, where the chocolate character complements cakes and pies.
Who is it for?
Patisseries (tea-and-cake pairings), premium cafés for a "dessert tea" menu, wellness spas for a luxurious atmosphere, gift makers (portioned into presentation tins), and businesses offering themed gift packaging. It sells especially well around Valentine's Day, Mother's Day and Christmas.
Preparation tips
Hot: 2-3 g leaf per 200 ml at 90-95 °C, steep 3-4 minutes. Chocolate latte tea: simmer 7-8 g leaf with 100 ml water for 1 minute, add 150 ml hot milk, warm together for 1-2 more minutes, then strain. Sweeten with cane sugar or a touch of caramel syrup — avoid honey, which overrides the chocolate note. Dessert pairing: Black Forest cake, Sachertorte, almond tart or chocolate brownie all harmonise.
Storage and shelf life
Sealed, it keeps 18 months from production in a dark, dry, cool (max 20 °C — important due to chocolate's melting point) place. After opening, transfer to an airtight metal or glass container and use within 6 months. In summer heat, do not store in an unrefrigerated warehouse — chocolate pieces can melt and show "streaking" (flavour unaffected, but visually distracting in customer presentation).