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Enfleurage Resting Chocolate™ - Smith Tea Masala Chai & 70% Ecuador single originChai and chocolate. But it's even better than you think because it's Smith Tea's sweetly spiced Masala Chai and our 70% dark Ecuadorian chocolate mendiant disks creating a rich and wonderful Enfleurage Resting Chocolate. The magical enfleurage process means a fat (in this case, the cocoa butter that is naturally in the chocolate) absorbs an ambient fragrance (like chai tea) and transforms it into flavor. We call it resting chocolate because we
smooth particles that they melt with the chocolate
All we do is coat them with chocolate
We call it resting chocolate because we literally rest the chocolate next to adifferent aromatic
He processes his own nuts so he is free from the limiting shackles of the industrial hazelnut complex and can grow whatever he wants
They may look like elk turds but they are the most flavorful chocolate covered hazelnuts in Oregon
the cocoa butter that is naturally in the chocolate) absorbs an ambient fragrance (like chai tea) and transforms it into flavor
warm and accommodating as a mug of java with the added bonus of a slug of milky chocolate to extend and expand the experience
Just smile
Smith Tea Masala Chai & 70% Ecuador
" So boxed is the result
Add it to whipped cream
That is a broad stroke and we agree but where is the subtlety