Chocolate and tea pairings aren’t just for foodies — they’re for anyone who wants to enjoy two everyday pleasures in a smarter, more satisfying way. Like wine and cheese, tea and chocolate both have tannins, acidity, and complex flavours. But unlike wine, tea adds warmth, clarity, and surprising contrast to chocolate’s richness — especially when you get the pairing right.
This guide walks you through how to match specific types of chocolate with tea (including chai varieties) so you can taste the difference, not just talk about it.
How to pair chocolate and tea - The basics
Start with intensity. Bold chocolate? You’ll want bold tea. Subtle chocolate? Keep your brew light. You’re aiming for flavour balance, not a fight between two strong flavours.
Think about texture, too. Creamy milk chocolate can feel heavy with a malty black tea, but it shines next to something floral or spiced. Meanwhile, dark chocolate benefits from teas that cut through its dryness — something with tannins, smoke, or spice.
Most importantly: don’t pair based on labels. Pair based on what you taste — and what you want to bring out in each bite and sip.
Pairing by chocolate types
Before jumping into any deeper talking about how matches of different types of chocolates and teas, let's have a quick look via this cheat sheet, compiled by a true tea enthusiast (us, actually!)
Dark Chocolate (70–85%)
This high-cacao range is rich, dry, and slightly bitter. It needs tea with structure — something assertive that complements, not competes.
This is the boldest category — less sugar, more cocoa, usually with roasted, earthy, or bitter notes.
Best traditional tea pairings:
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Assam: Bold and brisk, matches intensity and cuts bitterness.
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Pu-erh: Deep, earthy, and smooth — perfect with plain dark or nut-filled bars.
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Lapsang Souchong: Smoked tea brings out complex cocoa and spice notes.
Best chai pairings:
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Masala Chai: Strong black tea base, warming spices — works beautifully with spiced or chilli-infused chocolate.
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Dirty Chai: Adds body and a coffee-like finish that pairs especially well with salted dark chocolate or chocolate with espresso notes.
Dark Chocolate (50–69%)
This middle range is a little sweeter, but still cocoa-forward. Look for teas that soften the bitterness and highlight the fruit or nut notes.
Best traditional tea pairings:
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Darjeeling: Lightly floral, with stone fruit notes that enhance the chocolate’s natural complexity.
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Ceylon: Clean and slightly citrusy — cuts through richness and complements dried fruit or nutty inclusions.
Best chai pairings:
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Spiced Rooibos Chai: Caffeine-free, smooth, and great for dark chocolate with fruit or caramel notes.
Vanilla Chai: Adds a gentle spice warmth to mid-dark chocolate, especially those with creamy or toffee fillings.
Milk Chocolate (30–49%)
Milk chocolate is smooth, sweet, and creamy — it needs contrast, not competition.
Best traditional tea pairings:
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Jasmine Green Tea: Floral and fragrant, brings lightness and contrast.
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Oolong: Semi-oxidised, with roasted or honeyed notes — adds depth without overpowering.
Best chai pairings:
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Honey Chai: Sweet chai blends work well with hazelnut, caramel, or praline milk chocolate.
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Classic Chai Latte (with milk): Balances spice and cream — perfect for salted milk chocolate or anything with peanut.
White Chocolate (Less than 30%)
White chocolate is sweet, buttery, and mellow. Teas that cleanse the palate or add freshness work best.
Best traditional tea pairings:
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White Peony (Bai Mudan): Delicate and floral, it lifts rather than clashes.
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Genmaicha: The toasted rice adds umami and a savoury contrast that cuts through the sweetness.
Best chai pairings:
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Lemongrass or Mint Chai Infusions: Herbal, caffeine-free, and refreshing — ideal with citrus or berry-infused white chocolate.
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Coconut Chai: Adds creaminess and tropical warmth, perfect with vanilla or fruit-forward white chocolate.
Other tea pairings: Chai Snacks and Drinks Pairings
One-of-a-kind chocolate and tea pairings (that you won’t be disappointed after trying!)
Matcha + Salted Dark Chocolate
Matcha’s umami sharpens the edges of dark chocolate while the salt makes everything more vivid.
Lapsang Souchong + Orange-Infused Chocolate
Smoky tea and bright citrus create a whisky-like depth.
Masala Chai + Chilli Chocolate
Spices echo and amplify each other. Bold, warming, and unforgettable.
Explore more: What does (Masala) Chai taste like?
Peppermint Tea + Mint Dark Chocolate
Keeps things clean and cool. Look for natural peppermint blends to avoid artificial sharpness.
Other tasty-worthy chai pairings: Best food with chai
Choosing the right chai tea for chocolate pairings
When pairing chai with chocolate, start with quality. A good chai is made from whole spices — think cinnamon sticks, cardamom pods, ginger root — not powdered mixes or artificial flavouring.
For structure and depth, look for a chai with a strong Assam black tea base. It adds body and holds its own next to rich chocolate, especially anything over 70% cacao.
If you’re pairing with milk or white chocolate, a milk-based chai or chai latte softens the sweetness and keeps things balanced.
A great example? Try chai blends from Monk’s Chai. As their blends are already mixed, you just only need to infuse them up to have the final taste. With a deep caramel, vanilla layered notes, they’re ideal with salted or nutty milk chocolate, and just as good sipped solo after dessert.
