Orchidea Hot Chocolate with Orchid Root & Szechuan Pepper
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This hot chocolate goes international.
When the weather gets chillier, we use it as an excuse to have a cup of hot chocolate most every day. While the classic is, well, you know, classic, it's always good to shake things up a bit. This blend of ginger and cinnamon gives a sharp, floral punch to 54% cacao chips. Stir them into warm milk for a kicky hot cocoa, make a star-and-spice-studded ginger bread, or melt them down for a special chocolate sauce to pour over vanilla ice cream.
Photography by James Ransom
Details & Materials -
Chocolate (54% cacao, sugar), spices (Sichuan pepper, lime, orchid root)
Care & Notes -
Keep lid closed and store in a cool, dry place.
Meet the Maker
New York, NY
Founded by former chef Lior Lev Sercarz (our Food52 spice expert), La Boîte à Epice, located in New York City, is a spice lab unlike any other. Sourcing herbs and spices from all over the world, Lior creates blends that have earned him a spot on many chefs’ speed-dials: Daniel Boulud, Eric Ripert, and Marc Forgione all spice up their signature dishes with Lior’s masterful blends.View Full Profile
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