Last night was the Wines and Makers christmas party and this morning I woke up with some cream puffs and man fudge. Man fudge happened when I left the duties of the chocolate fondue to a man who was not one with the creamy chocolate gananche needed for fondue. What we ended up with was burnt, spicy man fudge. Which was loved or hated.

I intended to pair them with some of our stellar sparklings for the party. But this afternoon when Kevin had a hankering for some sweets I whipped up some ganache to make some mini Chocolate Eclairs, one of his very favorites. I was also enjoying some of my favorite tea, Rooibos (which you can get at my favorite tea shop on the web, Rishi). This is a full bodied tea that is good with cream added, but before I added it, I took a bite of mini eclair, and then drank some tea and realized I just came across something very special. I no longer needed cream for the tea and its toasted flavor enhanced the chocolate and pastry.

All in all a good match, I highly recommend it.