Or, if you’re a big fan of tea, you might be asking, “What’s that chocolate doing in my tea?”
Heinz Rimann, the founder of The Tea Room, knows the answer to both questions. Rimann grew up in Switzerland, surrounded by global cuisines, a mother who was an excellent cook, and access to some of the most amazing chocolate on the planet. After years in hotel management, he opened a tea room in LosAngeles, and soon after that, he realized that he could easily combine his two favorite foodie passions—tea and chocolate—into delicious, good-for-you treats.
Although tea and chocolate don’t look or taste anything alike, they have a lot more in common than we think. Both contain healthy amounts of flavonoids, which are plant-based nutrients known for their anti-inflammatory and anti-oxidant properties. When you consume anti-inflammatory, anti-oxidant foods, you’re helping to reduce cell damage, which in turn lowers your risk of health concerns like heart disease, cancer, and diabetes.
Sipping tea is also very relaxing and soothing, and eating chocolate, although it sometimes seems decadent, has been proven to help the body and mind. Tea-infused chocolate is a great way to combine the two. The Tea Room’s unique chocolate/tea fusions are balanced perfectly, and not grainy at all like many other tea-infused products. They’re also USDA-certified organic, gluten-free, and GMO-free, and made with fair-trade cacao, so you can feel good about eating them.
After you’ve enjoyed the Dark Organic Chocolate Bar Infused with Green Earl Gray Tea that came in the winter Yuzen box, visit www.tearoomchocolates.com to explore Rimann’s other amazing, award-winning flavor combinations, like the Milk Chocolate Bar Infused with Honeybush Caramel Tea or the 60% Dark Chocolate Bar Infused with Lapsang Souchong Tea. Also, follow the company’s Facebook page for announcements about new flavor combinations and other new products.