The Chocolat des Mandarins au Thé Earl Grey Impérial brings together sixteen discs in a 120 g gift box. Each one combines a fine coating of crisp dark chocolate with the softness of a ganache flavoured with Earl Grey Impérial tea, a Darjeeling with bergamot. The discs are decorated with tea leaves. Mariage Frères dates the recipe for the Chocolats des Mandarins to 1860, as presented by Henri Mariage.

How should you enjoy it?

When you bite into it, the crunch of the coating gives way to an intense melt, where the bergamot brightens the bitterness of the dark chocolate. To extend this citrus aroma, serve the discs with a cup of Earl Grey Impérial, the very tea that flavours the ganache: allow 2.5 g for 200 ml of water at 95 °C and 5 minutes of steeping, according to its product sheet. The tea and the chocolate then echo each other, sip by bite.

The other Chocolats des Mandarins

The same recipe exists with other teas from the house: the Chocolat des Mandarins au Thé Marco Polo, made with milk chocolate, and the Chocolat des Mandarins au Thé Chaï Chandernagor, made with milk chocolate and spices. This one is the dark chocolate version. All are gathered in our chocolates section.

For gifting

Presented in its box, it sits neatly beside a tin of Earl Grey Impérial for a gift built around a single tea. This chocolate contains milk; it may contain traces of cereals (gluten), egg, soya and nuts.