Tea-Infused Dark Chocolate Bark
August 10th is National S'mores Day and we thought this year it was time to step up our s'mores game and upgrade our chocolate from store-bought to homemade. While tea and chocolate pair well together, many are unaware that tea IN chocolate is also fantastic. Tea is a great cooking ingredient that can easily be overlooked in the kitchen but we are here to inspire you to start eating your tea. We have found a mouth-watering recipe from Feast Magazine that you'll definitely want to create and share with friends.
Chocolate In Tea
Art of Tea offers tea and botanical blends that contain the magical cacao or white chocolate ingredient for that smooth chocolatey taste. The Coconut Pu-erh is a unique blend of organic loose leaf Pu-erh with cocoa nibs and coconut that provide a smooth, round, robust, yet sweet flavor with a mild hazelnut finish. Velvet Blend is a sweet and enticing chocolate blend, swimming in a deep velvety base of organic rooibos and refreshing mint leaves. Cleanse Blend also contains cacao nibs and is an Ayurvedic inspired formula that is masterfully crafted to enhance clarity and balance from the inside out. Vanilla Berry Truffle is a delightful caffeine-free dessert blend that is a delectable infusion of enticingly sweet and tangy flavors harmoniously complimented by the soothing smoothness of fresh cream.
Back to the recipe, let's celebrate National S'mores Day the right way and make some tea-infused chocolate to pair well with our marshmallows and graham crackers.Shop Art of Tea
Browse all the treats you can make here and find your next favorite recipe!
Whether hosting a gathering or snuggling up by the fire, the fall season is the perfect time for tea. Here are some of our favorite ways to use tea this Autumn.
Tea-Infused Dark Chocolate Bark with Cinnamon and Rose from Sherrie Castellano
- 1 tsp Art of Tea Vanilla Berry Truffle Loose Leaf Tea
- 7 oz 70-percent Dark Chocolate
- ½ tsp Ground Cinnamon
- ¹⁄₈ tsp Sea Salt
- 1 Tbsp Dried Rose Petals
- Lightly grind tea using a mortar and pestle; set aside.
- In a double boiler over low heat, heat chocolate until about half is melted. Remove from heat and continue to stir until all chocolate is melted. Stir in cinnamon and salt.
- Line a baking sheet with parchment paper and smooth chocolate into a rectangle roughly 8-inches-by-10-inches. Sprinkle crushed tea and dried rose petals on top.
- Transfer tray to freezer until set (but not hard), about 25 minutes. Remove and cut bark into squares or triangles using a sharp knife. Transfer chocolate bark back into freezer for 2 hours or until hardened. Serve.