#126 — Kyoto Cherry Rose

For this special hot chocolate drink, we roasted our cacao beans in-house, then de-shelled them and slowly stone ground them for 24 hours with cherry rose sencha tea to create a smooth dark chocolate with hints of rose and sweet cherry. It is topped with a house-made cherry rose cordial and rose petals.

Served with Cherry Blossom Sablé: weaving together blush-pink pickled cherry blossoms and preserved Montmorency cherries.