A recipe guarded like crown jewels, created in the 1700s. Deep, dark chocolate (we use cacao from Ecuador) infused with gorgeously intoxicating jasmine flowers. Add heat, inhale, and be transported to the gardens of Florence.
This tradition began in the Spezieria—the grand apothecary—of the Pitti Palace in Florence. The seventh floor of the Spezieria was dedicated entirely to the enjoyment of jasmine hot chocolate.
At dusk, jasmine flowers were picked and laid face down on roasted cacao for 24 hours. Overnight, the blossoms would open, releasing their sumptuous essence into the cacao. The process was repeated for 10 days—2500 jasmine flowers were picked to create just 1 kilogram of chocolate.
Opulent and wildly decadent.
Cacao Origin: Hacienda Victoria, Ecuador
Jasmine flowers: Jasminum grandiflorum
It’s easy to make. For 2 servings...
Bring 1/2 cup of water to a boil in small saucepan. Add 6 tablespoons of dry mix. Reduce heat to a simmer and whisk until thick and smooth. This is your liquid chocolate.
Serve 1/4 cup of liquid chocolate “as is” in a shot glass for an intense shot.
For a traditional mug, add 3/4 cup of warm milk or hot water to 1/4 cup of liquid chocolate
75g bag
Makes approx. 2-3 servings.
AOK to order now. Will last beyond Xmas.
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