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Challenging combinations of tea and chocolate were tasted by round the table at the Geneva tea boutique Bonjour Bonsoir.
Madame la Thé, Tana Azzam, took her white, green and oolong teas and Kirsi Hyytiäinen from ChocoEmotion combined them to a milk, Madagascar criollo, praliné feuilletine and jasmine tea ganache.
Chocolate artists were Fazer from Finland, Akesson (Swedish origin) and Philippe Pascoet from Geneva.
“J’ai passé un agréable moment parsemé de saveurs attrayantes
qui ont étonnés mes papilles.