A drawer in a low white kitchen cabinet containing several round Pu-erh cakes, all already opened and kept in their original paper or wrapped in kraft paper. On the cabinet are a small dish and a Pu-erh knife, and part of a tea machine can also be seen.

Our Pu-erh drawer, where cakes quietly mature.
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The book of tea / Kakuzo Okakura Tea : History, terroirs varieties / Kevin Gascoyne [et al.] Tea is for everyone / Chan Sin Yan The classic of tea / Lu Yu

Tea Sommelier Handbook / Australian Tea Masters Culinary tea / Cynthia Gold, Lise Stern Tee Sommelier / Gabriella Lombardi Les feuilles de thé / Joelle Danies, Lydia Gautier

Tea Sommelier : a step by step guide / Francois-Xavier Delmas, Mathias Minet Geography of Chinese tea / Sergey Shevelev Tea sommelier handbook / Victoria Bisogno, Jane Pettigrew Grow you own tea / Christine Parks, Susan M. Walcott

This is an anthology of the tea books we love and use a lot; including the earliest known book on tea (8th century) and a book on cooking with tea leaves.
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A wooden table with 12 small wine tasting bottles. In the background, large plants on the left and right, and in the middle a TV screen showing a floral still life.

Tasting night: 12 bottles of wine, but it’s more appearance than reality… 24 cl in total 😉
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Four tea tasting sets, with the cups filled with Assam tea. On the left, a blue saucer sits on a precision scale on which the tea has been weighed out. On the right, two corners of tea bags are visible.

Four Assam teas tasted side by side: Mangalam, Tonganagaon, Rembeng and Mokalbari (FTGFOP1).
Each tea has its own character, but what stands out is just how broadly Assam proves to be suited to chocolate pairings.
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Two white tea cupping sets with two metal tea storage tins above them. At the bottom are two white cupping cups, both filled with orange-brown Da Hong Pao tea, the one on the right slightly darker than the one on the left.

Da Hong Pao battle. One from a supplier in Berlin, the other from Milan. They’re both perfect: one a bit spicier, the other with a buttery nuance. But the question is: which one pairs best with our chocolates?
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On the stainless-steel table stands a melting pot filled with melted milk chocolate. A mould has been filled and rests on the edge of the melting pot. On the wall at the end of the table hangs a screen displaying a photo of a carré. To the left of the table stands a white refrigerator.

Atelier, working day.
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View of K&K Chocolade-atelier: World’s Smallest Chocolate Factory over the roof of a white car covered with yellow autumn leaves from an ash tree on Bemelerweg in Maastricht. It’s a grey day and the leaves bring colour to the scene. The fluorescent lights inside the atelier are on. To the right of the atelier stands a small acacia tree, and across Keerderstraat the white neighbour’s house is visible. On the left, our own home can be seen, attached to the atelier.

Autumn in Maastricht.
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The front of K&K Chocolade-atelier on Bemelerweg in Maastricht. The logo sign is visible with the lamp above it turned off. Above the sign hangs a branch of Pinot Noir grapes, and below it a branch of a rose. To the right is the wooden front door with a small holder containing business cards for passers-by. On the glass of the door there is a “Recommended by TripAdvisor” sticker.

K&K Chocolade-atelier
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Two print proofs of wraparound bands for our chocolate carrés, in ten earthy colours. The paper is sustainable (unbleached and uncoated) made from elephant grass (Miscanthus) and certified pulp.

Exploring a new design for our chocolate carrés.

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