Cocoa rosita is a small white flower from Mexico that, despite its name, has nothing to do with cocoa. The flower, once dried, takes on a yellowish color and keeps its intense fragrance for a very long time. The Aztecs used it centuries ago to prepare cocoa-based drinks. Today, it is mainly used in Mexico, in the Oaxaca region, to flavor tejate, a beverage made from corn and chocolate.

The floral scent of cocoa rosita is complex, with hints of caramel, dried fruit and candied fruit. Its sweet taste and exceptional aromas make it the perfect spice for hot chocolate and all cocoa-based desserts. It can also be used for fine baking.