Enfleurage No. 1: Woodblock Chocolates Scented with Masala Chai
Single origin Ecuadorian Balau chocolates from Woodblock resting in a tin of Masala Chai, a blend of second flush Assam teas with pungent ginger root, cassia, black pepper, cloves and cardamom. The result are chocolates deeply scented with our full flavored black tea and exotic spices through the art of enfleurage.
What is Enfleurage? A scenting processes that uses solid fats (in this case chocolate) to capture the fragrance exuded by flowers, spices and other botanicals. This technique originated in 18th century Southern France by perfumers who were finding new ways to capture the delicate scents of flowers. Today, we use this technique to scent chocolates by resting them in our favorite aromatic tea blends and herbal infusions.
Each tin contains 3.75oz, approx. 35-40 chocolates depending on their size.