A little-known spice that’s great in all manner of desserts, especially coconut and chocolate.
Rosita de Cacao is a small flower that grows in Mexico. Despite its leading name, it is not related to the cocoa plant. The flower, once dried, takes on a slightly yellow color and an intense aroma. It was a favorite ingredient in Aztec chocolate drink preparations for centuries. Today, it’s used mostly in Oaxaca for a chocolate and corn drink called tejate.
The complex floral aromas of Rosita de Cacao present notes of caramel and dried fruit and candied fruit. Its sweet taste and exceptional aromas make it the ideal accompaniment to chocolate-based desserts. It’s also great in pastry.