The Lost Nectar

1. Smash the jalapeño. And place into a mixing glass.

2. Add the Xtabentùn and the cabosse juice.

3. Stir.

4. Double filtrate on a giant ice rock.

5. Serve in a traditional terracotta bowl.

6. Serve with potato crisps dipped in Van Houten Ground Dark Chocolate ganache.

1. Pour the hot water in a plastic bowl.

2. Add Van Houten Ground Dark Chocolate and stir gently.

3. Cover the bowl and store in fridge for 12 hours.

4. Take out of the fridge 30-60 minutes before use.

5. Blend with a spatula.

6. Pour into a squeeze bottle and use!