SUPER WORKSHOP: Tea and Chocolate Pairing
Speaker: Pearl Dexter, Editor/Publisher, TEA A MAGAZINE®
	Tea and Chocolate are both highly respected ingredients in the culinary world, cherished by most cultures throughout the globe since the beginning of civilization. The fusion and pairing of these two ingredients are creating one-of-a-kind taste experiences. You will learn the flavor profiles and components of certain varietals of each, allowing you to profit from your own combinations and pairings of tea and chocolate in your business.

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Pearl Dexter
Editor/Publisher, TEA A MAGAZINE®
	TEA A MAGAZINE®, the longest running consumer publication devoted exclusively to tea, now in its 13th year. Visits to Sri Lankan, Malaysian, Indian, Japanese, and Azores tea estates afforded Pearl the opportunity to learn about tea from bush to cup. She lectures internationally on tea. Pairing chocolate with tea is a passion she learned from French chocolatiere Michel Richart at the T Salon in NYC. Pearl is the founder of The TEA School™, co-author of TEA with Presidential Families, and has compiled two books: Tea Poetry and Scones, Shortbread, and more. She has advised tea-room owners on the fine art of desserts, and has conducted numerous classes on tea and desserts.