Orchidea Hot Chocolate with Orchid Root & Szechuan Pepper
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
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How we'd use this beauty in our own homes.
And to a unique holiday showstopper.
Oh, and they just so happen to be vegan.
It's easier than pie.