Chef Sonia Arias
A dark chocolate egg filled with silky chocolate mousse, with accents of vanilla, cinnamon and rum presented in a nest of feuilletine and praline.
Fruit of the climbing orchid native to Mexico, with large yellow flowers. It is a green pod that is cooked, dried and placed to sweat until it turns brown. In Nahuatl its name is tlilxochitl, black flower. In Pre-Hispanic times it was mixed with cacao in the elaboration of chocolate. The main producing state is Veracruz, particularly Papantla, due to its ideal climate.Papantla is also home to the "Voladores de Papantla" who perform a dance to "son" with flute and drum. In order to perform this Totonaca ritual dedicated to fertility, the dancers tie their feet with ropes, launch themselves from the top of a post and circle it upside down until they complete a total of 52 circuits, which mark the centuries in Middle America.