A Flavourful Pair: A Chocolate Story

We tried various treats to go with Milky Peak coffee until we found the perfect match.

The coffee’s nutty and creamy-chocolatey notes pair well with hazelnuts in dark chocolate. The wafer crumbs add a crunchy texture, whilst the salt brings out the flavour and balances the sweetness.

A sip of coffee, a sweet, then another – that’s exactly how it works here.

Sometimes the best way to bring out a flavour is not to add something new, but to enhance what’s already there.

That’s exactly what happened with Honey Honey coffee and salted toffee sweets. The coffee’s toffee notes become even more pronounced, the chocolate complements its nutty character, and a pinch of salt adds balance to the flavour. So, shall we give this pairing a go?

We spent a long time testing various combinations until we realised that Shu Pu’er needs a flavour that won’t be overshadowed.
That’s how truffles came to be paired with it. Their rich, chocolatey depth complements the tea’s full-bodied, nutty character, whilst the hint of raspberry adds freshness and lightens the aftertaste slightly. The result is a pairing where both have their own distinct character — and they go together perfectly.