At a glance: Our Tisane des gourmands brings together Rooibos, Honeybush, crushed cacao nibs and hazelnut for a smooth, rounded herbal infusion with notes of chocolate spread. Brewing: 12 to 15 g/L, water at 100°C, 5 to 10 minutes. Caffeine-free, any time of day.
Some cups taste like a childhood memory. This indulgent herbal infusion is one of them: a blend of Rooibos, crushed cacao nibs, hazelnut and chocolate, where every sip conjures the warmth of an after-school snack shared with someone you love.
Carefully crafted in our workshops, this blend joins our family of herbal infusions at its most generous, designed for those who love the richness of cacao without a trace of caffeine.
The flavour profile of Tisane des gourmands
The moment you open the bag, the aroma tells you everything: a deep, chocolatey warmth, almost pastry-like, underpinned by a note of toasted hazelnut. An immediate promise of indulgence.
Top notes are led by crushed cacao. Its roasted pieces release a round, barely sweet fragrance that recalls a morning chocolate spread. Hazelnut steps in to soften that first impression with a buttery, elegant touch.
Heart notes come from Super Grade Rooibos, bringing its characteristic woody sweetness. Honeybush accompanies it with a honeyed, floral roundness that lingers on the palate like velvet.
Base notes see chicory root unfold a deep, roasted quality, almost malty, reminiscent of the comforting drinks of years gone by. Raisin and date pieces add a naturally sweet, fruity touch without ever weighing the cup down.
Melting chocolate, woven into the recipe, seals the whole with a silky finish. The result is a dessert in a cup, a complete sensory experience, perfect for rounding off a meal or simply carving out a quiet moment of pleasure. Explore our other exotic herbal infusions to vary the pleasures through the seasons.
How to brew Tisane des gourmands
This infusion reveals its full indulgent character when brewed with a little care. A few simple steps are all it takes to unlock the full aromatic range of cacao and Rooibos.
Quantity. Use 12 to 15 grams of blend per litre of water, roughly 2 heaped teaspoons for a large 300 ml mug. Rooibos and cacao can handle a generous measure without turning bitter.
Water. Bring low-mineral water to a full rolling boil at 100°C. Unlike more delicate teas, Rooibos and cacao nibs need fully boiling water to release their full aromatic depth.
Steeping time. Steep for 5 to 10 minutes depending on how intense you like it. A shorter steep preserves the delicacy of the hazelnut; a longer one deepens the chocolate notes and brings out the rounded warmth of the Honeybush.
Equipment. Use a large tea infuser ball, a wide paper filter or a French press teapot: cacao nibs and dried fruit pieces need room to move freely in the water and release their aromas. A tight filter will restrict extraction.
For an even more enveloping dessert cup, stir in a splash of almond or oat milk at the end of brewing: the infusion becomes a true caffeine-free hot chocolate, perfect for autumn and winter evenings. Also try our vine peach herbal infusion for a fruitier alternative.
This blend also works beautifully cold: brew it hot, strain, then pour over ice. A surprisingly refreshing iced version, ideal for a summer afternoon treat. Try our summer sun herbal infusion for your warm or cold rituals too.
Storing your herbal infusion
To preserve all the aromatic richness of the cacao, hazelnut and Rooibos, keep the blend in its original tin or in an airtight, opaque container, away from light, moisture and strong odours.
Stored properly at room temperature in a dry place, this blend will hold its aromatic freshness for 18 to 24 months. The crushed cacao nibs, naturally high in fats, deserve a little extra attention: avoid temperature fluctuations and prolonged exposure to air.
Frequently asked questions
What is a chocolate herbal infusion?
A chocolate herbal infusion is a caffeine-free blend that combines a plant base (Rooibos, Honeybush, chicory) with crushed cacao nibs and sometimes chocolate. Our version also includes hazelnut, raisin and date for a rich, chocolate-spread flavour profile.
How do you brew a cacao infusion?
Use 12 to 15 g per litre of water brought to 100°C, then steep for 5 to 10 minutes in a large infuser ball or French press teapot. Cacao nibs need fully boiling water to release their rounded aroma. Strain and enjoy as it is or with a splash of plant-based milk.
What are the benefits of a chocolate herbal infusion?
Caffeine-free, it can be enjoyed in the evening without affecting sleep. Rooibos is traditionally valued for its gentle digestive qualities, according to data from the EFSA. Cacao nibs provide natural polyphenols, as noted by the ANSES.
Where can I buy chocolate herbal infusions?
Thés & Traditions offers a selection of indulgent cacao blends, sourced and prepared in our own workshops. Our Chocolate Rooibos: a perfect marriage of flavours article explores more cacao-infused variations.
What is the difference between chocolate and cacao?
Cacao refers to the raw bean, roasted and then crushed, with no added sugar or external fat. Chocolate is a preparation made from cacao with the addition of sugar, cocoa butter and sometimes emulsifiers. Our recipe combines both for depth and roundness.
Sources and commitment
Julien Huot, founder of Thés & Traditions, personally selects every ingredient that goes into this indulgent blend. Our approach is guided by the official recommendations on plants and nutritional claims published by the EFSA and ANSES, ensuring that everything we say about the traditional benefits of Rooibos and cacao is measured and grounded in fact.
