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“Yum! My go-to rooibos when I want something chocolate in the evening. A little agave nectar complimented the chocolatey goodness. I served it with what I think are now my holy grail chocolate chip...” Read full tasting note
“I purchased this some time ago, but this is my first time getting around to trying it. I received it while I was sick, and since my taste buds were not up to par, I didn’t think it made much sense...” Read full tasting note
“Normally adding milk to a rooibos tea is a recipe for disaster but in this case it actually works quite well, letting more of the sweet, chocolatey flavour come through without the rooibos base...” Read full tasting note
“I learned an important lesson today, folks… and that lesson is- no matter how big of a chocoholic one is, one should not pick chocolate chips out of one’s tea. The lil chip had essentially taken on...” Read full tasting note
rooibos, cacao nibs, milk chocolate chips, white chocolate chips
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Yum! My go-to rooibos when I want something chocolate in the evening. A little agave nectar complimented the chocolatey goodness. I served it with what I think are now my holy grail chocolate chip cookies:
http://allrecipes.com/Recipe/Best-Big-Fat-Chewy-Chocolate-Chip-Cookie/Detail.aspx
and it was rich enough to stand up to the baked good. Gotta bump this rating up a bit!!
I purchased this some time ago, but this is my first time getting around to trying it. I received it while I was sick, and since my taste buds were not up to par, I didn’t think it made much sense to be trying new teas.
But now that my taste buds are back on track, I am ready to try the ULTIMATE. I must say that when I opened the package, the aroma was pretty amazing. It smelled like chocolate syrup. Not just any chocolate syrup, either, it smelled like my personal favorite – Holy Kakow! YUM!
And since 52Teas is responsible for one of my favorite rooibos blends – Chelsea’s Chocolate Banana Rooibos – well, let’s just say that I have high hopes for this blend.
Well, it’s good…
Definitely cocoa-y, but I feel like the flavor of the rooibos is interfering with the chocolate coming through. There is a dominate cocoa powder-ish essence to this, like I sprinkled a sweetened cocoa powder on my tongue. And the rooibos flavor is coming through too, a woodsy note, but not the icky sweetener taste of the rooibos, just the earthy-woodsy flavor of rooibos.
I’m liking it, but, I think I need to try it a few more times before I can really develop my opinion about it, and I will wait until then before I give it a numeric rating.
I like it best paired with dessert or fruit – the contrast is really nice and brings out the richness. I also experimented a bit with sweeteners and I love agave nectar with tisanes with chocolate in them!
I added a little bit of honey to it, but next time I’ll try the agave nectar and see how it fairs.
Wow — I thought that I was already following you! I need to sit down sometime and look at my following list and make sure that I’m following who I think I’m following. ;)
Yes, I thought the honey didn’t bring out the best in it or the Neopolitan Honeybush. To me, it was almost like a different tisane with the agave!
@Rabs: I thought I was following you too, because I see many of your comments… but then I realized, “Hey… how come Rabs never posts any tasting notes!” LOL
@Jacqueline – did you get that sort of dry, cocoa-powdery kind of taste (not bitter like cocoa powder, more like a sweetened cocoa powder taste) resting on your tongue in the finish? It was so odd… not in a bad way though. Just different.
And I definitely like the tea, I think I just need to play around a bit more with it.
I didn’t – maybe because I always choose this one to have with a dessert? Everything is all mixed up in my mouth!
Normally adding milk to a rooibos tea is a recipe for disaster but in this case it actually works quite well, letting more of the sweet, chocolatey flavour come through without the rooibos base interfering as much. I also made sure the chocolate chips were fully dissolved before I took the leaves out. Still not rave-worthy, but it’s an improvement over taking this blend plain.
I learned an important lesson today, folks… and that lesson is- no matter how big of a chocoholic one is, one should not pick chocolate chips out of one’s tea. The lil chip had essentially taken on the taste of the rooibos, not to mention the bits of rooibos that clung to it and that I was unwilling to go to great lengths to remove. I mean, c’mon, I was already being so lazy as to pick chocolate chips out of tea when I have chocolate in the house.
Brewed, this one tastes to me like… rooibos, mixed with what tastes a bit like a very watered down hot cocoa. It’s faintly chocolatety, but not enough that I’m digging on it. I think it smells more chocolatey than it tastes, but the smell is mostly of the cacao nibs. For some odd reason I don’t find that the chocolate chips really dissolve much for me. I take a chopstick after the tea is done brewing and try to moosh them up a bit. So odd….
I think I need to stop caving into chocolate themed teas (some of you will be nodding and going DUH), because they almost always disappoint. It’s hard to make a good rooibos chocolate blend, I guess. I don’t want tea makers to resort to spray-on artificial cocoa either, so I guess I’ll just do without after I finish this tin.
ooo doubly chocolate desert!
It was missing the bacon, though!!!
:) i need to make more bacon chocolate cookies and send everyone some
Lol! AmazonV – you could do a contest like DoMatcha did where we must extol the virtues of bacon and then you’ll send the winners some bacon chocolate cookies :)
I also just now created a Favorite Recipe folder that’s right next to my Favorite Tea folder because of those cookies. Nommy-Nom-NOM!
Rabs if you like nuts I also added some pecans (about 3/4 cup) and yuuuuummmm. I’ve also made them without (and yuuuummmm ;) They are huge just like a bakery! Oh – the other thing I do is not use brown sugar but use a little less white sugar than the white and brown sugar combined, and then a tablespoon of molasses. It adds a better flavor and a bit of chewiness.
Oh lordy I’m drooling! I’m not the best at cooking, but I love to bake. I love to make my own breads and bagels. I haven’t done cookies in awhile – I’ll let you know when I try ’em. :D
I’d love to learn how to make my own bread, but so far have just gotten good at pizza dough! My husband really got into bread baking when he was in grad school and teaching, but now that he works in a corporate environment w long hours…sigh! No more bread.
http://www.nytimes.com/2007/11/21/dining/211brex.html i think this is the one MilitiaJim makes all the time – it’s simple and tasty
Oh that sounds yummers! ::adds to recipe favorites:: My favorite was an Italian Bread recipe I found in Southern Living years and years ago. I’ll see if I can find it online. After reading up on breads in Fannie Farmer’s book on baking I realized that I didn’t need to punch down the dough as much as the recipe called for which made the bread so much easier to make :)
AmazonV – I bought that book and a big food grade plastic tub and have not worked up the gumption to do it yet! I think it’s because I tried the no-knead bread in the cast iron dutch oven that was in the NYT and it was a spectacular failure – I’m not 100% over it! Once school is done I will try :)