The sweetest gift
Treat a loved one to the sweetest gift with this box of delights. Bringing together a selection of The Tea Makers of London’s award-winning teas and the single-origin craft chocolate of Suffolk-based Pump Street Chocolate, this gift set also includes a flavour wheel to help make the most of the experience.
Tea and chocolate are two luxuries that can be enhanced simply by being paired together. The Chocolate and Tea Pairings gift box offers a delicious introduction to exploring their complementary flavours. Inside the box we’ve included a mix of 12 The Tea Makers of London teas, presented in our individually wrapped Triune Teabags, to be matched with six Bars of Pump Street chocolate (see below for our suggestions).
More about the pairings
After many rounds of tasting, we have selected the teas that we believe combine best with each Bar of Pump Street Chocolate.
Vanilla Rooibos and Decaffeinated Ceylon Breakfast
Ecuador 85% (20g): Made from Heirloom Cacao Preservation accredited cocoa beans from Samuel von Rutte's Hacienda Limon farm on the Guantupi River.
Lemongrass & Ginger and Peppermint Leaves
Sourdough and Sea Salt 66% (20g): Sourdough crumbs and a touch of sea salt add crunch and a smooth, malty flavour to this Ecuadorian chocolate.
Hibiscus Bora Bora and Jasmine Silver Needle
Madagascar Milk 58% (20g): Creamy, luxurious whole milk chocolate from Akesson’s Organic Estate. Notes of caramel and treacle and the zesty finish characteristic of Madagascan beans.
Jasmine Green Tea and Chamomile Blossoms
Rye Crumb 60% (20g): The mellow creaminess of the milk chocolate shows off the nuttiness and acidity of the rye grain.
English Breakfast and Darjeeling House Blend
Grenada Panettone 70% : Dark chocolate made with Grenadan cocoa beans from Crayfish Bay Organic Estate, is enriched with our own panettone, then orange peel and nibs of toasted almond and sugar are embedded in the bar.
Luxury Assam Breakfast and Ceylon Earl Grey Supreme
Jamaica 75% (20g): This dark chocolate is initially rich, then a satisfying melt releases hints of sweet, juicy berries. Serendipitously for a Jamaican bar, it rounds into a distinctive honeyed rum finish
For the best tasting experience, take a nibble of the chocolate and let it melt in your mouth, then slowly sip the tea. This will allow you to enjoy the texture, aroma, intensity and flavours. Refer to the flavour wheel provided; it includes all the notes, from floral and fruity to caramel, sweet and spicy – even vegetal!