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One of the best dessert teas of all time: sweet and full-bodied with just a touch of rosy floral in the background, and with cream and sweetener it is perfection. This is the sort of rosy/sugary/fabulous tea that Marie Antoinette might have enjoyed — before she realized that the populace tends to get a little peeved when they can’t eat on a regular basis, of course.

The chocolate flavor here tastes exactly like dark chocolate, too, without the overbrewed flavor that some chocolate ceylons can aquire without careful attention to steeping time. The rose flavor is far more delicate (read: less evident) than the chocolate flavor, but that’s appropriate, after all, unless you are a honeybee with an agenda.

Chocolate tea seems like something of an art. Like chocolate itself, some are full and rich, some are light, some are better when blended, some are … bright.

I like rhymes with my rococo-inspired chocolate tea. Sue me.

Preparation
Boiling 4 min, 45 sec

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Ingredients: Deep thoughts, humorous beguilements, cinema and literature and the theater, education and enlightenment and wishful thinking, the dessert course, teacups rife with tea, kittens, pirates, and the letter Q.

Combine all ingredients, adding true love and sweetener to taste. Let marinate. Serve as necessary.

Yield: 1.

Opposite Universe Yield: 2. (Follow recipe as written, then follow recipe backward, separating antonyms of all ingredients. Make sure to protect mind from becoming blown.)

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