The luxurious Capitol Truffle Collection will lure all who partake into the resplendent world of the Capitol. Eighteen chocolate courses with accompanying drink pairings and adornments are crafted as a dessert course to be enjoyed after a fantastical meal. In the spirit of the Capitol, where appearance is everything, our menu includes specific tasting instructions, pairings and proper etiquette for hosting the degustation.

We offer, below, many recipes for cocktails and teas that are rich in flavor and spirits. Partakers must exercise restraint throughout the ritual, only consuming diminutive sips of each concoction so as not to lose control or composure.

Course 1: Smudging Ceremony


Rosemary + pink peppercorn + white chocolate

pair with

Dried sage stick and feather

Light the bound desert sage, once the flame has taken hold blow it out to yield the ember smoke. Hold the sage wand an appropriate distance from your person to ensure that your eyes don't water from the ensuing smoke. Command silence. Take a deep breath. Ensure smoke permeates the air by gracefully waving the feather to and fro with a dainty and quick sleight of hand. Never wave the sage stick vigorously.

As the smoke, bad feelings and negative vibrations dissipate, take your seat and commence the tasting. Admire the cheerful, pink peppercorns atop the truffle. Bite the white chocolate sphere in half and feel the structure of the shell melt in your mouth as the aroma of rosemary creeps up the back of your throat and peppercorns nibble at your taste buds.

Course 2: Cleanse


Matcha green tea + white chocolate

pair with

Matcha Melon Martini

Alternate between bites of the white chocolate truffle and sips of the cleansing cocktail. Do not leave a speck of precious, green matcha powder on your plate or lips. The Matcha Melon Martini will boost your health and offer the stamina to enjoy the remaining 16 courses.

Never discuss health benefits during an indulgent tasting. Keep conversation light and superficial.

View Matcha Melon Martini Recipe

Course 3: Tempt

Prepare your guests' cocktail with great care. Begin with a nibble of the Absinthe truffle, taking note of the flavors and aroma. As you raise the glass towards your lips, stop and take a dramatic breath through your nose. Inhale the aromas of the fennel leaf garnish. After taking a dainty sip, return for a second nibble of the Absinthe truffle. Note the accentuation of flavors resulting from the accompanying taste of the Absinthe cocktail.

Before returning to your Absinthe Suissesse, pinch the licorice swizzler between your thumb and forefinger and give your drink a little stir to release aromas. If compelled to nibble your licorice stick, take only a very small piece leaving enough length to continue stirring your cocktail properly.

View Absinthe Suissesse Recipe

Course 4: Pray

Before beginning this course, graciously reach your hands out to your guests, forming a circle around the table. Thank them for joining you and wish them good health. Commence with the truffle, biting it exactly in half laying the second half on your plate facing upwards for all to admire the unusual juxtaposition of the milk chocolate ganache against the huckleberry gelée. Layer your remaining half of the chocolate atop the hot black rice pudding. Eat together with great care not to drop a grain of rice where one would not like it to be seen.

View Coconut Black Rice Pudding Recipe

Course 5: Smoke & Ash


coconut + banana + dark chocolate + Coconut Shell Charcoal Powder

pair with

Smoked Pineapple Cocktail

Do not shy away from the challenge faced by the delicate, black charcoal powder. Lean over your plate slightly, keeping your chin up and holding eye contact with guests as you take each bite. Pay heed not to reveal your teeth by smiling or laughing until you have sipped your smoky pineapple cocktail to rinse your teeth removing all evidence of the dark ash.

View Smoked Pineapple Cocktail Recipe

Course 6: Aboriginal


wattleseed + hazelnut + milk chocolate

pair with

Rasberry leaf and Clove Tea with Sweet Raspberry Foam

About now, you may be feeling the benefit of the cocktail pairings. Ground yourself through the power of ancient Aboriginal ingredients of wattleseed and rasberry leaf. Take note that your posture has not faltered and that you show no sign of fatigue. Conversation must remain lively and interesting.

View Rasberry Leaf and Clove Tea with Sweet Raspberry Foam Recipe

Course 7: Giggle

By now, the group is familiar with each other and the degustation is well under way. It is customary to demonstrate what a fabulous time everyone is having by giggling and showing measured enjoyment.

Push the sticks through the cotton candy and place each skewered poof across the opening of the Champagne coupe. Take a bite of the white chocolate truffle and pucker your lips slightly as the sweet, slightly tart truffle begins to melt in your mouth. Use your left hand to take hold of the skewered candy and raise it to your mouth - pinkies up! Before taking a small nibble of the candy, giggle and then sip the Champagne. Though you may continue giggling throughout the course, always show restraint, as outright hilarity is not permissible.

Course 8: Aroma


peach + orange flower + white chocolate + crushed candied violets

pair with

Violet Aviation Cocktail

This course is an exercise in olfactory prowess. Before commencing, turn your head away from the table and lightly wet your handkerchief to gently hydrate your nasal passage. With your eyes closed, take one, slow, deep breath through your nose signaling that you are ready to begin the tasting.

Before each bite and sip, let the truffle and cocktail hover just under your nose before indulging.

View Violet Aviation Cocktail Recipe

Course 9: The Coronation

Your server must not prepare this course too far ahead of time or the foam will melt away. An inch of Irish Stout foam must be spooned into each glass with just enough beer at the bottom to allow the foam to slide to your lips when the glass is tilted. The edible gold leaf must crown the beer foam just before serving. Take bites of the milk chocolate truffle between sips of beer foam, noticing how the flavors elevate each other.

Watch the gold leaf dance and shimmer as the foam dissipates. Never let the gold leaf touch the bottom of your glass. Swallow it with your last sip. Everyone knows, it will help you shine from the inside out.

Course 10: Refinement

Always dress up bourbon with an especially fine cloth napkin. When garnishing the cocktail, it is appropriate in this case to be heavy handed. Treat the mint as if it was one of your accessories and remember less is never more! At least 20 fresh mint stems should be packaged atop each cocktail.

Place the drink on the napkin and with every sip use two hands to pick up the napkin with the drink. Note the citrus and herbaceous notes in the chocolate that are accentuated with the aroma of the garnish.

Serve Cabin Fever bourbon with ample ice and a bouquet full of mint stems on top of the glass - as if it's the flowers on the table.

Course 11: Silent Response


Spirulina + dark chocolate

pair with

Shiso Lime Tea

Origami paper

While indulging in the cocktail and chocolate, quietly fold your origami paper into your animal of choice. Be strategic and careful, as your creation will be used to send an unspoken message to the table. When finished, you may direct your animal to someone specific at the table. A butterfly will compliment beauty, while a rabbit has much more sultry connotation.

All the while, be wary to follow the rules of the 5th Course, ensuring that the spirulina powder doesn't cause an unwanted mess.

View Shiso Lime Tea Recipe

Course 12: Cleanse

Keep conversation to a minimum and speak in slightly hushed tones during this cleansing course. Let Mother Nature's ancient wisdom purify through reishi mushroom and the agate tray. Feel the metaphysical power of the natural stone magnify the work of the forest superfood.

Some say this tea is an acquired taste, though there are many things you may add to make it more palatable such as honey or juice. But when serving guests, keep chins up and sip slowly with a smile on.

View Reishi Tea Recipe

Course 13: Warm


candied walnut + milk chocolate

pair with

Creamy Nutmeg Rum Cocktail with Date Sugar

Since you are slightly vulnerable from the previous cleansing course, the substantial, grounding flavors of this course will prepare you to continue. Coat the rim of each cocktail glass with date sugar. As you commence the tasting, pay attention to texture. Let your lips and tongue enjoy the variety as you sip, nibble and taste.

View Creamy Nutmeg Rum Cocktail with Date Sugar Recipe

Course 14: Perfume


rose + dark chocolate

pair with

Neroli, Rose & Frankincense Oil

If you are wearing long sleeves, push them up just an inch to prepare the wrist. Roll the oil inside each wrists, using a circular, clockwise motion. Don't overdo it, you should be able to smell your own perfume, but not that of your neighbor. Should you be perspiring slightly from the heat of your wig, this welcome exercise will keep you fresh and frisky.

As you raise the chocolate to your mouth, inhale as the aroma of the oil wafts up from your wrist. It will flamboyantly accentuate the floral notes in the truffle.

Course 15: Toast


Krug champagne + dark chocolate + cocoa powder

pair with

Champagne Pearl Dust Cocktail

No gathering is complete without a proper, celebratory toast.

Fill each Champagne flute with the finest Rosé Champagne you can afford. In unison, each guest must sprinkle fresh water pearl dust into his glass, quickly raising the glass to sip before the bubbles overflow with agitation from the precious powder.

Eat the truffle in small bites, feeling the decadence melt over your tongue.

Course 16: Pucker

A final boost from two ancient fruits, loaded with antioxidants, will give you a dose of energy. Acai powder will wake up your taste buds with a dose of tart appeal. In preparation for the tea pairing, empty your vial of acai powder into 1 cup warm water and 2 cups sugar, stirring to dissolve. Pour into ice cube trays and freeze. As you sip, the sweet succulence of the tea will be cut by the melting cube. At the end, you'll experience an eye-opening, cheek pinching final sip.

View Afrikaans Tea Recipe

Course 17: Pout

An ideal course for freshening up as the end of the degustation nears. Start by eating the sweet and floral truffle. When everyone is finished, both men and women shall apply a liberal amount of edible lip gloss to their pout. Steady hands show stability while faltering will expose improper tolerance of the cocktails. During the next, final course, take care to leave neat lip gloss prints on the glass. Rotate the glass slightly with each sip, creating a ring of prints around the rim.

Course 18: Finale


chillies + tamarind + dark chocolate + salted mango powder

pair with

mango chili cocktail

You should look and act as fresh as when you began the degustation. The finale brings a touch of heat from chillies. Enjoy the slight burn and never let your guests see you sweat or sniffle. Do not sigh, slump or whither in any way. Rather, bounce up from your chair as you see guests out with an exuberance that has them believing you could repeat the entire tasting again immediately.

View Mango Chili Cocktail Recipe

Matcha Melon Martini

Musk Melon Infused Vodka

  • 3 slices of cucumber
  • 1 wedge of honeydew melon
  • 4 cups of top shelf vodka

Infusion Instructions: For this dandy you will need to prepare a few days in advance. Place cucumber and melon in a jar. Add the 4 cups of vodka and secure the lid. Give the mixture a good shake a few times a day. In 4-5 days, you'll have musk melon infused vodka, strain and reserve in your favorite decanter, liquor tag recommended.


  • (included) 1/2 tsp. of Matcha green tea powder
  • 1/2 oz. Mandarine Napoléon or Grand Marnier
  • 2 oz. Musk Melon infused Vodka
  • shiso leaf for garnish

Cocktail Instructions: Combine all ingredients in a shaker with ice and shake until chilled. Pour into a martini glass.Garnish with spikey side up shiso leaf.

Absinthe Suissesse

  • 3 tbsp. (11/2 oz.) absinthe
  • 1 tbsp. (1/2 oz.) or geat syrup
  • 1 egg white** or 2 tbsp. pasteurized liquid egg whites
  • 1/2 oz. Herbsaint (optional)
  • 11/2 oz. half-and-half
  • 1/2 cup crushed ice
  • licorice swizzler (included)

Instructions: In a cocktail shaker, combine absinthe, or geat (almond syrup), egg white, Herbsaint and half and half. Shake for 10 seconds then add ice and shake vigorously for at least 20 seconds more. Strain into a chilled highball glass with or without ice from the shaker and serve aside a black licorice swizzler.

Black Rice Pudding

  • 1 cup black rice (included)
  • 11/2 cups water
  • 1 cup canned or fresh coconut milk
  • 1/3 cup + 2 tbsp. coconut palm sugar
  • 1/4 tsp. sea salt
  • 1 tbsp. toasted sesame seeds

Instructions: Bring rice, water and salt to a boil in a heavy saucepan, let the mixture boil for a few minutes stirring frequently before reducing the heat to medium and cook for 10 minutes. Lower the heat to a simmer, covered with a tight-fitting lid for 30 minutes (rice will be cooked but still wet). Stir in palm sugar, a scant 1/4 teaspoon salt, and 11/2 cups coconut milk and remove from the heat. Serve warm with a sprinkle of toasted sesame seeds.

Smoked Pineapple Cocktail Recipe

Pineapple Infusion

  • 1/4 pineapple, skin and flesh chopped into 1" pieces
  • 4 cups of vodka of the finest variety
  • mesquite wood chips (included)

Infusion Instructions: You will need to prepare a few days in advance. Place pineapple skin and flesh in a jar. Add the 4 cups of vodka and mesquite chips and secure the lid. Give the mixture a good shake a few times a day. In 4-5 days, you'll have pineapple infused vodka, strain and reserve in your favorite decanter.


  • 1 oz. pineapple and mesquite infused vodka
  • 3 oz. fresh young coconut water
  • lime
  • charcoal powder (use as garnish)

Cocktail Instructions: Garnish one quarter of the glass rim of a rounded highball glass with charcoal ash by first wetting with a slice of lime then ever so delicately rolling the truffle coating against the glass. Combine pineapple vodka and coconut water shake and pour over one 3x3 ice cube in the charcoal garnished glass. Serve with smoked mesquite pineapple on the side.

Riberry & Clove Tea

Sweet Raspberry Foam


  • 2 cups of water
  • vial of loose red raspberry leaf and clove powder

Infusion Instructions: Boil 2 cups of water in a large pan. Pour the vial of loose red raspberry leaf and clove powder into the boiling water and turn off the heat. Stir briefly. Cover the pan and allow the tea to steep for 1-2 hours until water has cooled completely. Place a strainer on top of a pitcher, pour the tea into the strainer and allow the liquid to drain. Chill to preference and serve with a scoop of red raspberry foam.

Raspberry Foam

  • 4 egg whites
  • 2 tbsp. sugar
  • 1 cup double cream
  • 10 oz. fresh raspberries
  • 1/2 tsp. of lemon juice

Cocktail Instructions: Whip 4 egg whites in a bowl, slowly adding 2 tablespoons of sugar until stiff peaks form. In a separate bowl, whip 1 cup double cream until stiff and fold into the egg whites. Slowly pour 10 ounces of fresh raspberries into the cream mixture. Add 1/2 teaspoon of lemon juice. Now it is ready to compliment and set atop the chilled raspberry tea.

Violet Aviation Cocktail

serves four people

  • 2 oz. gin
  • 1/2 oz. freshley squeezed lemon juice
  • 2 tsp. maraschino liqueur, preferably Luxardo
  • 1/2 oz. Crème de Violette
  • Meyer lemon twist, for garnish
  • crushed violet flowers (included)

Instructions: Wet the glass rim with a lemon wedge and dip in a mound of crushed violets. Combine the first three ingredients in a cocktail shaker filled with ice. Shake to chill well, then strain into a cocktail glass. Drizzle the Crème de Violette into the glass and garnish with a meyer lemon twist and crushed violet flowers.

Shiso Lime Tea

  • 1 cup fresh shiso leaves
  • 1 tsp. freshly ground ginger
  • Juice of 1/2 a lime (about 2 tbsp.)
  • 1 tbsp. agave syrup, or to taste

Instructions: Bring 2 cups water to boil in a kettle or pot. Add the shiso and ginger to a tea pot, pour over the boiling water and let it steep for about 10-15 minutes. Strain out the leaves, pressing with a spoon to extract all shiso notes. Stir in the lemon juice and agave syrup until dissolved. Pour the mixture into a pitcher, add 1 cup of cold water, and chill. Add ice cubes just before serving.

Reishi Tea

  • 5 cups of filtered water
  • sachel of reishi tea powder

Instructions: Bring 5 cups unfiltered water to a boil. Add the mushroom pieces. Reduce the heat until the mixture is simmering, not outright boiling. Let it simmer for 2 hours. Remove from the heat, strain, and set aside. Allow the liquid to cool. You can repeat the process with the strained pieces until the resulting extraction is no longer bitter or colored. Add honey to taste and serve in a demitasse on an agate platter.

Creamy Nutmeg Rum Boite

  • 2 oz. Island Rum
  • 1 cup whole milk
  • 1 tsp. walnut oil
  • 2 tsp. date sugar
  • 2 tsp. cocoa powder
  • 3 ice cubes
  • cracked ice
  • freshly grated nutmeg
  • bay leaf

Instructions: In a cocktail shaker, combine the rum, milk, walnut oil and date sugar with 3 ice cubes and shake until frothy, precisely 57 seconds. Strain into a double-old fashioned glass with cracked ice. Sprinkle with nutmeg, garnish with a bay leaf and serve.

Afrikaans Tea

  • 2 cups hot oat milk
  • 2 bags of vanilla rooibos tea
  • 2 acai ice cubes

Instructions: A final boost from two ancient fruits, loaded with antioxidants, will give you a dose of energy. Acai powder will wake up your taste buds with a dose of tart appeal. In preparation for the tea pairing, empty your vial of acai powder into 1 cup warm water and 2 cups sugar, stirring to dissolve. Pour into ice cube trays and freeze. As you sip, the sweet succulence of the cocktail will be cut by the melting cube. At the end, you'll experience an eye-opening, cheek pinching final sip.

Mango Chili Cocktail

  • 1 cup rice milk
  • 1/4 freshly pressed beet juice (extracted through a dropper)
  • (included) eye dropper
  • 1/2 tsp. nigella seeds
  • 1/3 cup tamarind pulp
  • 1/4 cup sugar
  • 1/2 cup water

Instructions: Make a syrup of the sugar, tamarind pulp and water. Strain, then add frothed vanilla rice milk. Pour in a small glass with the rim coated in mango chili powder and top with a dropper of beat juice and sprinkle of nigella seeds.