Smoked chili infusion (ancho, guajillo and chipotle)
Mexican vanilla bean
Cocoa bean absolute
An olfactive reconstruction of 17th century Viceregal Mexico: the mineral notes of terra cotta tile floors and stucco walls, the wooden beams and gilded altars give way to a heart of of spiced cacao. In the background, the incense from the church mixes with the kitchen spices, creating an evocative Baroque concoction between heaven and earth. Notes include: Cocoa absolute, Mexican vanilla, cinnamon, and a smoked chili infusion.
100 ml / 3.4 fl oz. Eau de Parfum.
November 1695, Mexico City. Deep inside the halls of the Royal Convent of Jesus Maria, a group of reverent nuns prepares a Baroque recipe of spiced Cocoa. The brew is infused with an assortment of chilies that tempt rapture, and the air is rich with the scent of exotic spices. After centuries of safe-keeping within this closed world, their secrets are finally revealed to the senses.
Developed with Rodrigo Flores-Roux and Yann Vasnier.
Rediscovering the olfactory traces of the Baroque Convent of Jesus Maria, where nuns worked on complex recipes of spicy, sweet scents. Baroque, complex & sensual.
Eau de Parfum. Available in two sizes: 100 ml / 3.4 fl oz and 50ml / 1.7 fl oz. Our bottles are of the highest Italian quality with our signature ‘A’ engraved metal cap, as well as the newest technology for an invisible spray tube.
- The Royal Convent of Jesus Maria was founded in 1578 for female descendants of the Spanish conquistadors. Wealthy and aristocratic, they turned the convent into their own secret world. The structure is still standing in Mexico City’s Historic Center, though sadly in a dilapidated state.
- Despite the religious discipline in this aristocratic convent, the nuns of Jesus Maria had time to experiment in their kitchens. With the help of servants from all over the Spanish colonies, they created wonderful recipes that combined Asian and European spices with Mexican ingredients.
- Among the most popular recipes of the Jesus Maria convent in Mexico City were concoctions of hot chocolate with infusions of jasmine, cinnamon, vanilla and Mexican chilies.
- The proposed restoration for the Ex-Convent, including a reinterpretation of the complex history of the building was submitted as Master Thesis by Carlos Huber, as part of the M.S. degree in Historic Preservation, GSAPP, Columbia University.
– De Sigüenza y Góngora, Carlos,Parayso Occidental, plantado y cultivado en su magnífico Real Convento de Jesus María de México, Mexico, 1684.
– Álvarez Gasca, Pedro,Historia del Convento de Jesus María, document dated 1934; from the file found at the National Coordination of Historic Monuments, INAH.
– Benitez, Fernando,Los Demonios en el Convento: Sexo y Religion en la Nueva España, Ediciones Era, Mexico DF, 1985.
–Recetario de Dona Dominga de Guzman (a recipe book from 1750), Consejo Nacional para la Cultura y las Artes, Dirección General de Culturas Populares, Mexico, 1997.
– Corcuera de Mancera, Sonia,Entre gula y templanza: Un aspecto de la historia mexicana, Fondo de Cultura Económica, México, 1990.
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