Peppery and a little tart, this mixture of hibiscus, açai berry and long pepper is sweet, spicy and a little tart. A unique combination of florals and berries – which creates a fragrant aroma and a tart sourness that plays well with a variety of liquids. Gives that lift to sweet drinks, such as Italian sodas and or soda or cola. Or try it on top of chocolate ice cream or a creamy triple cream on a pepper cracker.
Primary Flavors: Hibiscus flowers and sour berries with a hint of peppery spice
About Bittermens:
Bittermens is currently a two-person operation: Avery and Janet run the business and make the bitters. On occasion, we have help from friends and family on bottling days. They started making the Xocolatl Mole bitters while living in San Francisco, created the Hopped Grapefruit and Tiki while living in New York City, and formulated the Boston Bittahs when we moved to Boston. In February 2013, they relocated to New Orleans, LA, where they still produce every batch themselves, by hand.
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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