Settle into our New York City tearoom for a Saturday afternoon of tea and chocolate pairing with Megan Giller, author of the best-selling book Bean-to-Bar Chocolate: America's Craft Chocolate Revolution. Similarly to tea, single-origin chocolate has a wide range of flavor thanks to terroir: each traditional production region's soil, climate, and processing techniques result in distinct, unique profiles.
We've selected four small-batch chocolates and a tea to match for each, highlighting the alchemy of flavor, aroma, and texture that a pairing can produce. Drawing from A Little Tea Book and Bean-to-Bar Chocolate: America's Craft Chocolate Revolution, you'll also have the opportunity to learn the stories behind both the tea plant Camellia sinensis and the cocoa tree Theobroma cacao. Join us for a delicious conversation!
Teas and chocolates from the tasting will be available for purchase at the event. We are offering two tiers: $50 for the tasting portion, or $70 for the tasting plus both books, A Little Tea Book and Bean-to-Bar Chocolate: America's Craft Chocolate Revolution.
Photo by William Mullan.