Dark chocolate with Star Anise from China. Marco Polo kept a long time secret of this rare spice, appreciated in China since more than 11 century before JC,. This fruit with the form of a star with 8 branches, very appreciated at the imperial court of Russia at the 18th century, has the evocative taste of fennel and anise, and its penetrating perfume makes think of liquorice.
Dark chocolate with Pink Berries of Bahia. Pink berries have a sweet and aromatic flavour, slightly peppery and a little bit hot. The Indians of South America made a drink with them to relieve urinary problems. Cultivated in Reunion and Brazil, pink berries add an enticing peppery scent to Mediterranean dishes.
Dark chocolate with Cinnamon from Ceylon. In the New Testament, cinnamon was regarded as more valuable than gold. Known since antiquity, it was used by the Egyptians in the process of embalming. It is ideal in a variety of desserts, and this spice, from the bark of a small tree, is rich in fibres, contains antioxidants, and is good for health.
Dark chocolate with Cardamom from Malabar. Discovered on the Malabar coast, cardamom is considered the queen of spices in India. Cleopatra used cardamom to perfume her palace during visits from Roman general Mark Antony. Originating from Sri Lanka and the East Indies, its pods release a special perfume which is powerful and slightly biting while the flavour is lemony, and reminiscent of eucalyptus. Cardamom makes the digestion easier.
Dark chocolate with Ginger from Goa. In ancient China, 500 years BCE, Confucius always had ginger on his table. Ginger has a fresh, sharp, pungent, lemony flavour. In the 18th century, Arabs used it to increase their fertility. It has the reputation of being an aphrodisiac, having calming powers, and being anti-inflammatory.
Dark chocolate with Allspice from Jamaica. Well before the arrival of conquistadores in the Caribbean, the Mayas used this spice for embalming their bodies. Christopher Columbus brought it back from Jamaica to the court of Spain. Allspice of Jamaica has flavours of clove and cinnamon with a slightly hot touch.
Dark chocolate with pecan nuts from Taos.