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Jasmine Chocolate of the Grand Duke of Tuscany
Layer the Jasmine and the cocoa. Leave for 24 hours, then mix and add more layers. Repeat 10 times. Add the remaining ingredients and grind together.
Ingredients
10 lb roasted, crushed cocoa beans (or use crushed Cocoa Nip)
Jasmine flowers
8 lb sugar (or Sucanat)
3 oz vanilla pods
4 oz cinnamon
1/12 oz ambergris
Warning: This recipe will make enough for an army. After you read about ambergris I doubt you will make this exact recipe. but if you want to try for something similar on a smaller scale, my suggestion is you try 1/2lb of cocoa beans, 6 1/2 oz. sugar, 1 tbsp vanilla pods, 1 1/2 tbsp. cinnamon and forget you even read about the amber gris
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