Enfleurage Resting Chocolate™ - Smith Tea Masala Chai & 70% Ecuador single origin All we do is coat

All we do is coat them with chocolate

Just smile

He processes his own nuts so he is free from the limiting shackles of the industrial hazelnut complex and can grow whatever he wants

We call it resting chocolate because we literally rest the chocolate next to adifferent aromatic

smooth particles that they melt with the chocolate

Enfleurage Resting Chocolate™ - Smith Tea Masala Chai & 70% Ecuador single origin All we do is coatChai 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