Cocoa habañero

Scented aromas of dried flowers merged into mashed banana as we poured over melted milk chocolate spiced with chipotle chili paste. It was cocktail time on the palate with the arrival of orange bitters and herbal liqueur dancing around habañero peppers on a bed of cask char. A little water introduced soft leather and aromatic tobacco as a sweet fragrance returned, this time as delicate honeysuckle petals. Juicy satsumas and ripe cherries tumbled into mounds of cocoa powder and flaked bitter chocolate, while whipped cream lavishly coated a banana split served with baked apples and a topping of tamarind, cinnamon and nutmeg.