Chai Chocolate's Flavor & Texture
The flavor of Dagoba's Chai Chocolate is much like a chocolate chai latte. It is made with crystallized ginger
and "chai essence" (a blend of masala chai spices), but it contains no tea and has a milk chocolate base, so it has none of the astringency of black tea
or dark chocolate. It's a smooth, creamy milk chocolate with a full, spicy ginger-cinnamon
flavor and a strong presence of clove and cardamom
. The chocolate itself has an almost fruity sweetness to it that counterbalances the spices a bit. It has a pleasing, lingering aftertaste
. Personally, I would prefer that it had black tea as an ingredient, but I generally like my chocolate to be more astringent and less sweet than the average person.
The texture is refreshingly unconventional. The chocolate is dense and the bar is shaped into thin segments that break off easily, so snacking on little bits is both enjoyable and easy. This is normal enough for a specialty chocolate bar, but what sets it apart is the crystallized ginger, which gives it a crispy mouthfeel
somewhat reminiscent of a chocolate-covered cookie.
This is an excellent chocolate for pairings. I would suggest eating it alongside a cup of Yemeni coffee
, masala chai
(with or without milk and sugar), black tea (particularly Yunnan black tea) and certain dark roast oolong
When it comes to tea-infused chocolates, I'm a bit spoiled. I much prefer the tea truffles from Charles Chocolates, which have a pronounced tea taste. However, for the price point, availability and wide appeal of this product, it's definitely worth trying.