Gold, Frankincense & Myrrh 72% (Seasonal)
Frankincense and myrrh resins from Moroccan trees provide the potent but rounded aromatic flavours of orange and pine in this unique and seasonal chocolate.
Infused through the red fruit notes of our 72% dark Peruvian single origin chocolate and decorated with 23ct edible gold leaf, it’s fit for a king….or three?!
Warming aromas of orange and pine needle with undertones of red fruit and green apple.
Cocoa beans, unrefined raw sugar, cocoa butter infused with Frankincense and Myrrh, 23dt gold leaf.
The harvesting of frankincense and myrrh is a long and arduous task. Tree sap must be drawn from the boswellia tree and allowed to crystallize, however, the first taps of the tree yield a sap low in fragrance, and white in appearance. It takes repeated tapping to yield a sap of high aroma and quality with an amber or ruby tint.
This repeated tapping is damaging to the tree, which must be very carefully managed by the farmers to ensure it remains healthy and strong against diseases, This is often overlooked when sourcing frankincense from wild trees.
For this reason, we work with small independent farmers in Morocco, who are outside of the main bulk trade of frankincense and myrrh. They produce resins of very high quality for which we are more than happy to pay a premium, which is an addition to their main income as cactus farmers.