1 + 1 = 3 Discover the Magic of the 'Third Flavor'

Taiwanese Tea × Belgian Bean-to-Bar Chocolate

Two crafts. A new dimension of flavour.

As autumn evenings grow cooler, Formosa brew and Elsa Cacao et Chocolat invite you to gather around tea and chocolate for a guided pairing experience.

Discover what happens when each is tasted on its own—and then together.

From tea leaf to cacao bean

FORMOSA brew brings carefully selected Taiwanese teas with no artificial additives, expressing the character of their origins and the skill of their tea makers.

Elsa Cacao et Chocolat brings Belgian bean-to-bar craftsmanship, with Elsa overseeing each step from cacao bean to finished chocolate.

Both celebrate the depth that thoughtful craftsmanship can reveal in a natural ingredient.

Discover the “third flavour”

As the chocolate softens on your palate, notice how the experience changes: an aroma becomes more vivid, a texture feels rounder, or an unexpected note begins to emerge.

This is what we call the “third flavour”—the new sensory impression created by experiencing tea and chocolate together.

Through guided tasting and conversation, we will explore these encounters at a relaxed pace. No prior knowledge is needed: simply bring your curiosity.

Join us

📅 Saturday, 24 October 2026
🕡 17:00–18:30
📍 De Rinck, Pl. de la Vaillance 7, 1070 Anderlecht
🎟 €55 per guest

The experience includes guided pairings featuring 10 g of premium Taiwanese tea and 35 g of artisanal bean-to-bar chocolate.

Places are limited to keep the experience personal and interactive. email us for reserving the seats: