Épices de Cru Rosita de Cacao chilli for mole sauce During spring and summer

During spring and summer

which has been pursued in this part of Catalonia since the Middle Ages

is perfect for those wanting to make and use vinegar regularly in the kitchen

they also use it to make small-batch additive-free confits

Épices de Cru Rosita de Cacao chilli for mole sauce During spring and summerIn a nutshell: A little known spice thats great in all manner of desserts, especially coconut and chocolate. Rosita de Cacao is a small flower that grows in Mexico. Despite its misleading name, it is not related to the cocoa plant. The flower, once dried, takes on a slightly yellow colour and an intense aroma. It was a favourite ingredient in Aztec chocolate drink preparations for centuries. Today, its used mostly in Oaxaca for a chocolate and corn