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Honey Bloom April Cacao
This recipe features our latest cacao, Amazonia, with its tropical, honeyed sweetness and subtle whiskey-caramel tones. Created with the season in mind, it’s designed to complement and enhance these natural flavour notes. The honey deepens the natural sweetness, orange and florals lift the tropical notes, and the gentle spice rounds out the whiskey-caramel undertones without overpowering them.
Ingredients
- 1 cup plant milk
- 1-4 squares Saoró Amazonian Cacao (check out dosage guidelines)
- 1 tsp raw honey (enhances the honeyed notes)
- 1–2 drops vanilla extract
- Few dried edible rose petals
- Small pinch of ground ginger
- Pinch of sea salt
- Fresh orange zest (very light)
Instructions
- Gently heat the milk, ensuring not to boil.
- Chop up your desired quantity of cacao.
- Whisk in the cacao until smooth and glossy.
- Add honey, vanilla, ginger and a pinch of sea salt, stirring well.
- Remove from heat.
- Serve warm with a few rose petals or a light grating of orange zest on top.
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