THE TRIALS OF CHOCOLATE CHAI

Warm cinnamon, cardamom and ginger meet creamy blonde chocolate, with caramelised sweetness and a gently spiced finish.

Blonde Chocolate and Chai Spice sourdough cookie - The Trials of Chocolate Chai

THE TRIALS OF CHOCOLATE CHAI - Image 2

THE TRIALS OF CHOCOLATE CHAI - Image 3

A warmly spiced sourdough cookie, studded with creamy blonde chocolate for rich caramelised sweetness and a fragrant chai finish.

Freshly baked with the finest ingredients, and always to order.

Available delivery days are revealed at checkout.

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£3.50

Have you heard…

…about The Trials of Chocolate Chai?

Word had spread rather quickly about a certain new cookie.

Warm with cinnamon, cardamom and ginger, and generously studded with creamy blonde chocolate, it had acquired an enthusiastic following – along with the unfortunate habit of disappearing almost as soon as a plate was put down.

There was the gentleman who arrived moments too late and spent the afternoon making an impassioned case for sharing. Those still holding a cookie listened politely, while continuing to eat.

Then came the dispute over the last one, settled by a hastily proposed coin toss and followed by an accusation, still firmly denied, that the coin had two heads.

Before long, members were arriving conspicuously early, watching passing plates with unusual interest, and quietly abandoning several previously held principles concerning good manners.

Nobody seemed particularly proud of the situation.

Nor, curiously, did anybody stop coming back.

Such were The Trials of Chocolate Chai.

At her best just warm, when the blonde chocolate softens and cinnamon, cardamom and ginger become wonderfully fragrant. She appreciates a little warmth, though rarely requires encouragement.

**Coffee & Tea**
Best accompanied by a smooth flat white or cappuccino, where mellow coffee and steamed milk settle comfortably alongside the chai spice.
A strong Assam makes an excellent companion, while Earl Grey brings a brighter, more aromatic contrast.

**Cold Sips**
An iced latte offers cool, creamy relief against the warming spice.
For something lighter, chilled milk keeps things simple and lets the chai remain firmly in charge.

**Creams & Complements**
A spoon of plain mascarpone lends richness without competing with the spice, allowing the blonde chocolate to remain prominent.
Sliced pear and a scattering of toasted almonds offer gentle sweetness and crunch, sitting naturally alongside the warmer chai notes.

**For a Finer Moment**
Served warm with vanilla bean gelato, she becomes altogether more indulgent as the gelato melts into the spiced crumb.
A drizzle of warm salted caramel and a light dusting of cinnamon take matters a little further, should restraint no longer be a concern.
Entirely unnecessary, of course. Which is rather the point.

Best enjoyed on the day of baking, when their centres remain soft and their edges hold their refined crispness.

Short-Term Keeping
Store in an airtight tin or jar at room temperature.
They will remain at their best for 2–3 days, retaining their tender centre and gentle chew.
Keep away from direct sunlight and heat, as the chocolate may soften.

To Restore Their Composure
Warm gently in a low oven (around 150°C) for 3–5 minutes.
This will revive their molten heart and revive the browned-butter aroma beautifully.

Longer Storage
Cookies may be frozen if required.
Place in a well-sealed container or bag, removing excess air.
Defrost at room temperature, then warm briefly to return them to society-worthy condition.

Notes on Texture
Sourdough cookies naturally deepen in flavour over time. Their edges may soften slightly after the second day, but their muscovado warmth and chocolate richness remain reliably composed.

Ingredients: Blonde Chocolate Chips (Cocoa Butter, Sugar, Whole MILK Powder, MILK Sugar, Whey Powder (MILK), Skimmed MILK Powder, Caramelised Sugar (2%), Emulsifier: SOYA Lecithin, Natural Vanilla Flavouring, Salt), Plain Flour (WHEAT Flour, Calcium, Iron, Niacin, Thiamin), Sourdough Starter (Water, White Bread Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamine (B1))), Golden Caster Sugar, Unsalted Butter (MILK), Light Brown Sugar, Chai Latte Powder (Sugar, Skimmed MILK Powder (21%), Coconut Oil, Dried Glucose Syrup, Whey Permeate (MILK), Maltodextrin, Caramelised Sugar, Instant Black Tea (2%), Cinnamon (0.6%), Spices, Thickener (E466), MILK Proteins, Modified Starch (E1450), Stabiliser (E451i), Natural Flavouring), EGG Yolk, Dark Rye Flour (Wholemeal RYE Flour), Baking Powder (Raising Agents: Acid Sodium Pyrophosphate, Sodium Bicarbonate, Maize Starch), Bicarbonate of Soda, Sea Salt, Vanilla Extract (Organic Bourbon Vanilla Extract (Water, Organic Alcohol, Organic Bourbon Vanilla Pods)).

Suitable for: Vegetarians

Allergens: See ingredients in CAPITALS. Made in a kitchen that handles gluten, milk, eggs, nuts, peanuts, sesame and soya

Approximately 100g per cookie – substantial, but never excessive.

NOTES FROM THE TABLE

Have you heard…

…about The Trials of Chocolate Chai?

Word had spread rather quickly about a certain new cookie.

Warm with cinnamon, cardamom and ginger, and generously studded with creamy blonde chocolate, it had acquired an enthusiastic following – along with the unfortunate habit of disappearing almost as soon as a plate was put down.

There was the gentleman who arrived moments too late and spent the afternoon making an impassioned case for sharing. Those still holding a cookie listened politely, while continuing to eat.

Then came the dispute over the last one, settled by a hastily proposed coin toss and followed by an accusation, still firmly denied, that the coin had two heads.

Before long, members were arriving conspicuously early, watching passing plates with unusual interest, and quietly abandoning several previously held principles concerning good manners.

Nobody seemed particularly proud of the situation.

Nor, curiously, did anybody stop coming back.

Such were The Trials of Chocolate Chai.

Weight	100 g

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