MEXICAN BAROQUE

Top Notes Sesame seed Cinnamon bark Hazelnut accord Heart Notes Cocoa bean absolute Red clay Smoked chili infusion (ancho, guajillo and chipotle) Base Notes Mexican vanilla bean Cedar wood Resinous-chypre accord  Intro A spicy, gourmand scented candle inspired by the Baroque kitchen of the Ex-Convent of Jesus Maria, the fragrant setting for our fragrance ANIMA DULCIS. History November 1695. Late afternoon in the Convent of Jesus Maria, Mexico City. The kitchen of the Royal Convent of Jesus Maria is a sacred space: Baroque carvings in cedar wood beams, thick stucco walls and earthenware pots that brew elaborate recipes. Among them, a hot cocoa formula rich enough to unleash rapture, a climax of the senses. Developed with Nicole Mancini, Rodrigo Flores-Roux and Yann Vasnier. Description High-concentration luxury perfumed candle: 8.9 oz / 251 g. Estimated burning time:  55 to 60 hours.  Hand poured in Canada Premium soy-blend wax 100% cotton wick Vegan & cruelty free *Candles can ship internationally.   More - Deep in the heart of Mexico City in 1695, a group of nuns gathers together in the kitchen to concoct a cherished recipe. Blending together rich chocolate and spices in earthenware pots, the nuns brew a hot cocoa recipe that had become well known all over the Viceregal city. - MEXICAN BAROQUE captures the scents that fill the kitchen, blending cocoa absolute, Mexican vanilla, and smoked chilies together with cedar wood and red clay. - Modern Mexican food was born during the Baroque period. Within the many convent kitchens in the cities of New Spain, recipes combining Asian, European and Mexican ingredients, seasonings and techniques became a a true Baroque expression of feeling, emotion and opulence.  - The Royal Convent of Jesus Maria was founded in 1578 for the female descendants of the Spanish conquistadors. Wealthy and aristocratic, they turned the convent into their own secret world. There is an account from 1695 stating two gourmand recipes that were a specialty of the convent: A rich, spiced hot cocoa and a traditional Spanish bread pudding.   Bio – De Sigüenza y Góngora, Carlos, Parayso Occidental, plantado y cultivado en su magnífico Real Convento de Jesüs María de México, Mexico, 1684. – Álvarez Gasca, Pedro, History of the Convent, 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 – Direccion General de Culturas Populares, Mexico, 1997. – Corcuera de Mancera, Sonia, Entre gula y templanza: Un aspecto de la historia mexicana, Fondo de Cultura Economica, México, 1990. Image