3 tablespoons eucalyptus honey
2 medium dried chiles or 1/2 teaspoon ground chile flakes
1 whole allspice
1 vanilla pod, split in half
4 1/4 cups boiling water
1 3/4 ounces yerba mate (Ilex paraguariensis) tea leaves
7 ounces dark chocolate (85-percent cocoa solids)
3 teaspoons soft brown sugar
1 teaspoon cocoa powder
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
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