Goodio Choc Chai

Goodio Choc Chai pairs chocolate with chai, so expect cocoa up front and the usual chai spice behind it. Chai blends typically lean on cinnamon, cardamom, ginger and clove, and the listing doesn't give the exact blend, cocoa percentage or ingredients. Check the pack for those before you plan around allergens or a particular sweetness. Chocolate with a warm-spice profile usually reads as rounder and more aromatic than plain dark or milk chocolate, with the spice showing most on the finish. Serve it at cool room temperature, around 18 to 20°C. Straight from a cold fridge, cocoa-based snacks mute their aroma and the spice flattens. Let it sit out for a few minutes, then break it into pieces rather than biting through it, which lets the aroma open up. The flavour is built for hot drinks. A cup of black tea, a milky masala chai or a flat white all echo the spice without competing with it. For something stronger, try it next to an aged rum or a lightly peated or sherry-cask whisky. Both tend to pick up the cinnamon and clove notes. Pour a small measure into a tulip glass or a short tumbler, and keep the chocolate on a plain plate beside it. A square of this chocolate can also be shaved into hot milk or over a spiced dessert.