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.
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