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...
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 Peanuts from Virginia. The name “cacahuète” comes from the Aztec word “tlacacahualt.” Peanuts were first cultivated in South America, and have been found in the tombs of Incas. They were introduced to China by Europeans and became important in Chinese cuisine. Harvested at the end of September, the pods are dried in order to easily...
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...
Dark chocolate with Lemongrass from Sri Lanka. A traditional ingredient in the cuisines of South East Asia and the South of India, lemongrass has been well-known since the time of ancient Egypt. Its pleasant perfume and soft flavour bring relaxation, aid digestion, and relieve pain.
Dark chocolate with Coriander from Laos. Even if the stimulating virtues of its seeds had not been praised in the tales of Arabian nights, coriander would conquer us with its unique flavour. It’s slightly sweet and fruity, and evokes toasted orange peel mixed with nutmeg.
Dark chocolate with Fennel of Pistoia. For the Greek physicians of antiquity, fennel seeds ensured youth, strength and health. Egyptian pharaohs used them to treat scorpion stings. Fennel releases an anise-like perfume. It is stimulant and 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 Clove from Zanzibar. The Chinese’s used already the clove during the dynasty HAN (206 b->220 after JC) to have a better breath in the presence of the Emperor. Its flavour has delicately perfumed the gingerbread and the tea for centuries. The Clove is rich in vitamins C and K.
Dark chocolate with Lavender from Andalusia. Lavender comes from the western Mediterranean, and was used by the Romans to freshen linens and perfume the bath. In India, lavender is valued for its medicinal effects, including anti-depressive properties. In Europe, it is also used for its healing, disinfecting and invigorating qualities.
Dark chocolate with Macadamias of Carpentaria. The macadamia nut has been eaten by aboriginal people of Queensland, Australia for more than five hundred years. The fruit was brought to Europe by a Scottish scientist, John Macadam, who gave it its name. It has a flavour reminiscent of coconut, and is very rich in a fatty acid (oleic acid) which promotes...
Dark chocolate with Mace of Granada. A long-kept secret of the Moluccan “Spice Islands”, this treasure was introduced to Europe by missionary and horticulturalist Pierre Poivre, who presented it to the French court. Mace is the husk of the nutmeg and is soft, almost sour, and more potent than the seed it protects. Perfumers of the 18th century reserved...
Dark chocolate with Peppermint of Mekong. Archaeologists have found the dried leaves of peppermint dating from the first millennium BCE in the pyramids of Egypt. Hippocrates and Aristotle employed peppermint as an anaphrodisiac for its calming and anaesthetic properties. And the essential oil of peppermint has long been used for its invigorating,...
Dark chocolate with Pecan nuts from Taos. Ancestors of the Pecan nut were discovered in Mexico and Texas in the 18th century. Food of the first Amerindians, the Pecan nut remains nowadays the finest ingredient of the American traditional pastries. The Pecan nut is an excellent source of thiamine, zinc, copper and magnesium.
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 Pistachios from Cappadocia. Pistachios were known in Asia Minor 6000 years BCE, and were rediscovered during the Persian Empire and the time of the Hanging Gardens of Babylon. The nut is a small seed, of a greenish color and soft, delicate flavour, which develops within a hard shell that opens when the fruit is ripe. Pistachios are...
Dark chocolate with Sishuan's Pepper. Traditionally known in central China and Japan, the cultivation of Sishuan pepper appeared in Europe in the 19th century thanks to botanists. With its rich perfume evoking the East, its flavour is powerful and aromatic, and possesses a slightly lemony, woody note. Sichuan pepper is not related to common black...
Dark chocolate with Liquorice of Galeria. Native to southern Europe and Asia, liquorice was known to the ancient Greeks and Romans, who used it to soften the voice and elevate the mood. According to traditional Chinese medicine, liquorice stimulates the IQ. Chewing liquorice sticks is a sweet memory of childhood.
Dark chocolate with Sage of Barberino. Its name comes from Latin “salvare” which means to save or to cure. During Roman times, sage was regarded as a panacea, the European equivalent of Asian ginseng. It was later called “sacred grass,” and Louis XIV used it daily. Sage is known as a disinfectant, stimulant and tonic.
Dark chocolate with Thyme from Lavandou. In ancient Greece, thyme was used for the care of the body and was poured in the bath as a stimulating perfume. Legend has it that thyme arose where the teardrops of the beautiful Helen of Troy hit the ground. Very calming, thyme is also a disinfectant, stomachic and anti-spasmodic.
The culture of Violette had its heyday in the early 20 th century in the region of Toulouse which had more than 600 producers. Petals purple crystallized sugar used in baking in the nineteenth century. Perfumes and liquors are made from flowers Violet. This delicate flower fragrance natural violet combines perfectly with dark chocolate...
It is said that Sir Robert de Brie credit have reported this plant from Persia on his return from the Crusades in the twelfth century. Its name refers to the city of Damascus, an important city in the region and today this rose still lives spontaneously in Syria and the Caucasus. Damascus roses are known for their delicate fragrance. They are...
Jasmine is with rose, one of the two queens flowers of French perfumery. Its name comes from the Persian “yasaman”. The main producer of jasmine has always been China, where it is used to flavor tea. To obtain an absolute jasmine oil kilogram should be collected about seven million flowers. Cleopatra would have gone to meet Antony in a boat whose...
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