This black tea is a brand new Betjeman and Barton creation. It's a perfect blend which allies the aromas of hot chocolate coming from the bits of cocoa beans, to the sweetness of chocolate notes of our Keemun tea.
This black Keemun tea is cultivated on the slopes of Huang Shan mountains and in Jiuha Shan, in the golden triangle. As for the cocoa beans, they come from Madagascar.
Allergen: nuts
Chocolate
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.
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Black tea with bits of cocoa beans
This black tea is a brand new Betjeman and Barton creation. It's a perfect blend which allies the aromas of hot chocolate coming from the bits of cocoa beans, to the sweetness of chocolate notes of our Keemun tea.
This black Keemun tea is cultivated on the slopes of Huang Shan mountains and in Jiuha Shan, in the golden triangle. As for the cocoa beans, they come from Madagascar.
Allergen: nuts
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 sweet and melting pairings: a marbled cake, a dark chocolate tart, almond shortbread, or even a light tonka bean mousse. It also gracefully accompanies toasted sandwich bread spread with hazelnut purée or a vanilla pear compote. Each bite awakens a new nuance, for a complete tasting experience.
Tea-based recipes and cocktails
Croque-moi lends itself wonderfully to a latte, with a plant-based milk like almond or oat, which enhances its cocoa notes. For an iced drink, infuse it cold and serve it with a drizzle of maple syrup, a few ice cubes, and a mint leaf. In a cocktail, it pairs elegantly with a smooth whiskey or dark rum, on a base of Croque-moi tea syrup, for a creation as bold as it is intimate.
