Soma - Jasmine Drinking Chocolate

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.

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.

Cacao Origin: Hacienda Victoria, Ecuador

Ingredients

Organic Cane Sugar, Cacao Nibs, Jasminum grandiflorun

Allergens

May contain traces of nuts, including tree nuts and peanuts, dairy, flour (glutens), eggs, and soy.

Storage

The product should be stored in a cool, dry, odorless, and at a temperature between 14 and 20 C.

Net weight

75g / 2.64oz
Makes approx 2-3 servings