Espresso Cacao

Serve

At room temperature, 20–22 °C. Let the box rest for five minutes after opening so the date softens and the leaf melts on the tongue.

Pair

Kashmiri kahwa or a Darjeeling for the fruit and spice; a vintage champagne to cut through the dark chocolate creations.

Keep

Somewhere cool, 18–22 °C and out of the sun. Never in the fridge — the cold dulls both the date and the gold.

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