Dan goes outside to prepare his version of a traditional spice paste used for savory sauces in central Mexico. In a cast iron skillet over an open fire, a panoply of chiles, nuts, seeds and spices are dark-roasted. Soaked and ground, the resulting paste is added to a dark chocolate ganache for a one-of-a-kind truffle. (w/ sesame seeds)

We encourage you to taste in at least two bites. Notice as your first impression gives way to a more complete picture. Close your eyes and inhale deeply. Coat your whole mouth with chocolate, and exhale through your nose to fully release the aromatics. Some of the flavors unfold in layers, with the finish lasting long after you’ve taken a bite.