Croque-moi

Croque-Moi: The Unexpected Alliance of Black Tea and Cocoa

With Betjeman and Barton, creation is never a matter of chance, but of momentum, a mixture of flair, audacity, and passion… and sometimes, all it takes is a handshake, not at the ends of the earth, but in the vibrant heart of Paris, for a bridge to be woven between continents. This is how was bornBite Me, a black tea with cocoa nibs, the first of its kind, the fruit of intuition and an encounter.

When Two Passions Meet, Flavors Unite

It was 2016, in the fragrant aisles of the Salon du Chocolat. Amid the heady aromas and lively conversations, Agnès crossed paths with Rob, a cocoa farmer based near Honolulu. From this simple but essential encounter, a passionate dialogue was born about volcanic terroirs, the liveliness of the beans, and the infinite subtleties of their aromas: floral, honeyed, smoky.

Rob hands her a handful of cocoa husks: raw, elegant, intense. The idea then becomes obvious to Agnès: to marry these cocoa fragments with a great black tea, a first in the world of tea, to create a sophisticated cup, as rich as a great chocolate dessert that you savor with your lips.Bite Mecame to life.

Buoyed by the success of this delicious creation, the House would give birth, a few years later, to one of its finest signatures: the range of infusions with cocoa bean bark, called COCAO.

Tea and food pairings
With its cocoa and woody notes, Croque-moi calls for soft and melting pairings: a marble cake, a dark chocolate tart, almond shortbread, or even a light tonka bean mousse. It also gracefully complements toasted bread spread with hazelnut puree or a vanilla pear compote. Each bite awakens a new nuance within it, for a complete tasting experience.

Tea-based recipes and cocktails
Croque-moi is wonderfully suited to a latte, using a plant-based milk like almond or oat, which enhances its cocoa notes. For an iced drink, cold brew it and serve with a drizzle of maple syrup, a few ice cubes, and a mint leaf. In a cocktail, it pairs elegantly with a smooth whisky or dark rum, using a base of Croque-moi tea syrup, for a creation that is both bold and intimate.