Last month, Moksha Chocolate hosted a series of artisan Chocolate Pairings, inviting guests to explore how single-origin chocolates interact with curated craft beverages. At each event, we showcased five single-origin craft chocolates—Kablon Farms (Philippines), Kokoa Kamili (Tanzania), Bejofo (Madagascar), Itenez (Bolivia), and Zorzal Cacao (Dominican Republic)—with carefully selected teas, whiskeys, and wines. Tea sommelier Anna Pegola, Boulder Spirits owner Allistair Brogan, and Clayton Club wine sommelier Nicholas Jones led the guided tastings, helping participants delve into the diverse flavors of cacao and complementary beverages. Below is a recap of the pairings we explored.
Kablon Farms 70% (Philippines)
Paired with:
10-Year Aged Lao Cha Oolong tea, Antinori Peppoli Chianti
Chocolate Notes:
• Fudge / Caramel
• Bananas
• Pineapple
• Raisin
• Fudge / Caramel
• Bananas
• Pineapple
• Raisin
This pairing set the tone for the tasting experience. The aged Lao Cha Oolong brought grounding warmth and subtle roast, softening the tropical brightness of the Kablon 70%. At the same time, the chocolate enhanced the tea’s natural sweetness, revealing deeper caramel and dried-fruit tones. The Antinori Peppoli Chianti then introduced another dimension, resulting in a rounded, harmonious flavor that felt both comforting and vibrant.
Kokoa Kamili 65% Dark Mylk (Tanzania)
Paired with: Assam Tea, Lucien Albrecht Rose
Chocolate Notes:
• Tamarind
• Tropical fruits
• Smooth / Creamy
• Spice
• Tamarind
• Tropical fruits
• Smooth / Creamy
• Spice
Moksha’s approachable Moksha’s 65% Dark Mylk from Kokoa Kamili is approachable and has a tropical-fruit character. Paired with a malty Assam, the tea enhanced the chocolate’s creamy body while adding structure and depth. The richness of the Assam mirrored the chocolate’s smoothness, creating a pairing that felt indulgent yet balanced—like a refined afternoon ritual. The Lucien Albrecht Rosé was a lighter contrast. Its crisp acidity contrasted with the creaminess of the dark mylk.
Bejofo 65% (Madagascar)
Paired with: 10-Year Aged Lao Cha Oolong, Boulder American Single Malt Whiskey, Prunotto Nebbiolo
Chocolate Notes:
• Caramel
• Honey
• Brownie
• Apricot
• Caramel
• Honey
• Brownie
• Apricot
This 65% semisweet chocolate showcases the bright, signature profile of Madagascar cacao from the Bejofo Estate. The Prunotto Nebbiolo emphasized the chocolate’s brighter side. Nebbiolo’s natural acidity and red-fruit character brought forward the apricot and honey notes in the cacao, while its tannins provided structure that balanced the sweetness.
In contrast, the Boulder American Single Malt Whiskey created a richer, deeper pairing. The whiskey’s oak influence and subtle malt sweetness enhanced the chocolate’s caramel and brownie notes while adding warmth and depth to the tasting experience. The alcohol gently amplified the cacao aromatics, allowing guests to discover hidden layers of flavor.
Meanwhile, the aged Lao Cha Oolong offered a quieter, more contemplative pairing. Its earthy roast provided contrast, grounding the chocolate’s fruitiness and allowing the delicate honey notes to emerge. In contrast, the 10-Year Aged Lao Cha Oolong tea and American whiskey were earthy and bitter, highlighting the subtle fruit notes.
Iténez 70% (Bolivia)
Paired with: 10-Year Aged Lao Cha Oolong
Chocolate Notes:
• Vanilla
• Peanut oil
• Butter Cream
• Floral notes
• Vanilla
• Peanut oil
• Butter Cream
• Floral notes
The Itenez 70% is a rare, while-harvested cacao, known for its delicate aromatics. The soft roast of the aged Lao Cha Oolong echoed the Itenez 70%’s floral and nutty notes. Together, they created a pairing defined by elegance and smoothness.
Zorzal Cacao 80% (Dominican Republic)
Paired with: Lapsang Souchong, Boulder American Single Malt Whiskey - Port Cask, and Locone Cabernet Sauvignon
Chocolate Notes:
• Earthy / Loam
• Roasted coffee
• Cocoa powder
• Raisins
• Earthy / Loam
• Roasted coffee
• Cocoa powder
• Raisins
For our bold finale, each beverage was bold. Anna selected Lapsang Souchong—a tea known for its smoky pine aroma and strong character. This is not a shy tea, and neither is our 80% Zorzal Estate chocolate. The smoky depth of the tea amplified the chocolate’s earthy, roasted coffee notes, creating a pairing that felt grounded and powerful. Boulder American Single Malt Whiskey finished in Port casks added richness and warmth. The port cask influence introduced subtle dried-fruit sweetness that complemented the raisin notes in the chocolate, while the whiskey’s oak and malt backbone reinforced the cacao’s roasted character. Finally, the Locone Cabernet Sauvignon brought structure and intensity. Its dark fruit, firm tannins, and full body mirrored the boldness of the chocolate, creating a pairing where Cabernet’s blackberry and cassis flavors intertwined beautifully with cocoa powder and roasted cacao.
What made these experiences so memorable was not just the flavors but the discovery. Each pairing demonstrated how single-origin chocolate behaves much like wine or whiskey, expressing terroir, fermentation, roasting, and craftsmanship.
When paired thoughtfully, craft beverages can unlock new dimensions of cacao flavor.
And perhaps most importantly, these shared tasting moments created conversation, curiosity, and connection—which is exactly what chocolate has done for centuries.
