Immerse yourself in a cup of pure West African cocoa and white Penja pepper. The chocolate first delivers a gentle depth, then the pepper unfurls its woody, amber and slightly musky notes: a round, persistent warmth that never burns. The result is a velvety chocolate, spiced just right, easy to enjoy in any season.
Simple ingredients, straightforward taste:
- Unsweetened cocoa
- Raw cane sugar for natural sweetness
- Freshly ground white Penja pepper - for elegant spiciness and a long finish
No additives, artificial flavours or dairy products, the recipe is vegan and gluten-free.
Sensory profile
- Nose: Dark chocolate fragrance, peppery woody notes - Slight hint of roasted cocoa
- Palate - Attack: Unctuous texture, cocoa sweetness - Raw cane sugar, zero bitterness
- Middle: woody, musky spiciness Penja signature: round, tangy warmth
- Finish: Elegant length Persistent, leaves the palate fresh and warmed.
Ultra-simple preparation
- Heat up 200 ml your favorite milk or water.
- Add 2 tablespoons (20 g) of powder, whip until light and frothy.
- Enjoy hot, or pour over ice for a refreshing spiced latte.
Ideas for use
- Hot chocolate in the morning, iced latte in the afternoon.
- Boost a banana-cocoa smoothie.
- Base for ganache or cake topping.
Wendy -
Honestly? The beeeeest Hot Chocolate I have ever tasted 😻😻😻, thanks for existing Sineha
SINEHA Spices -
Thank you so much for your kind words, we are deeply happy you enjoyed our spicy hot chocolate 🧡.
Laporta -
Super good 👍🏽👍🏽