A recipe guarded like crown jewels, created in the 1700s. Deep, dark chocolate  (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.

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75g per bag

Makes 2-3 servings 

Cooking instructions on reverse 

Store in a cool, dry place

Made in Toronto, Canada