September arrives as a threshold, offering a quieter possibility: allowing the unnecessary to fall away until what is essential can be felt.
This month, fig leaf becomes our botanical guide. Its fragrance is elusive and surprising, carrying green wood, pale coconut, cedar, and the faintest suggestion of warmth. It asks us to move beyond expectation and meet what is actually present.
The five truffles carry distinct places and lineages, each inviting the senses to slow down and receive what reveals itself through aroma, texture, memory, and cacao.
There is nothing to solve here. Nothing to prove. Only a moment to become quiet enough to receive.
What becomes clear when the noise recedes?
The Door of Essence
Vagal Tone Entry
Before tasting, give the body a clear signal that it may soften. This gentle practice pairs unforced breathing with vibration.
ARRIVE
Sit with both feet supported. Let your eyes move slowly around the room. Notice three quiet details: a shape, a color, and the place where light meets shadow.
BREATHE
Inhale through the nose for a comfortable count of four. Exhale for a count of six. Do not strain or hold the breath. Repeat four times.
HUM
On the final exhale, close the lips and make a soft, low hum. Feel the vibration in the throat, chest, lips, and face. Repeat three times, allowing the sound to lengthen naturally.
ENTER
Let the breath return to its own rhythm. Notice whether the inner field feels even slightly quieter. Place one hand at the center of the chest and say inwardly:
I do not have to reach for the moment.
I allow the moment to reach me.
The Violet Flame
Sit with both feet on the floor and let one slow breath leave you. Imagine a violet light gathering at the base of the spine, cool rather than hot. Let it rise until it reaches the crown, and let it move through whatever it meets on the way.
Then speak these lines three times, aloud if you are able, inwardly if you are not.
I AM the violet flame.
I AM the light that transmutes.
I AM released from what I no longer carry.
I AM the quiet at the center of my own becoming.
When the words end, sit for one minute inside the silence they leave.
The Tasting Ritual
PREPARE
Place the chocolates before you. Set the fig leaf or its image nearby as the plant guide. Hold the shungite stone and notice its cool weight. Allow the table to remain visually spare.
CROSS THE THRESHOLD
Complete the Vagal Tone Entry. As the final hum dissolves, let silence remain for three breaths.
RECEIVE THE AROMA
Lift the first chocolate toward the nose. Do not search for a tasting note. Notice what arrives: distance or immediacy, brightness or depth, familiarity or mystery.
TASTE WITHOUT NAMING
Place the chocolate on the tongue and allow it to soften. Attend first to temperature, texture, movement, and memory. Let flavor form before language.
LISTEN
With each chocolate, read its Divine Signature slowly. Then ask its listening question. Leave a small silence between pieces; water may be taken without urgency.
CLOSE
When the final taste has receded, place one hand over the heart and one over the abdomen.
What is essential does not need to announce itself.
I become quiet enough to receive.
Stay with the silence longer than feels comfortable.
THIS MONTH'S EXPRESSION
Each piece holds a story, a botanical intelligence, and a moment to be experienced slowly.
Begin with the guide, then move into the tasting below.
01 The Root
Wadaman Black Sesame
Yirgacheffe Coffee
Lilac Yam
Earth + Air
What do I feel when I stop searching for the answer?
02 The Vintage
Wiśnia Łutówka
Italian Hazelnut
Novak 20 Year Armenian Brandy
Earth + Fire
What in me has become clearer through time?
03 Myrtle Cottage Fig
Fig Leaf
Organic Coconut
Coconut Cream
Makrut Lime
Green Cardamom
Air + Earth
What is present at the edge of recognition?
04 Irish Soda Bread Caramel
Achill Island Sea Salt
Wild Irish Dillisk
Soda Bread
Irish Whiskey
Kokuto Caramel
Water + Fire
Where does vastness live within the familiar?
05 Vesper
Concord Grape
Violet
Roasted Red Walnut
Air + Shadow
What reveals itself when the edges soften?
ARCHIVE
AUGUST COLLECTIVE
01 Red Currant
63% Dark Chocolate
Red Currant
Raspberry
Celery Leaf
Fennel Pollen
Fire + Earth
02 Blackberry
63% Dark Chocolate
Serbian Blackberry
Sicilian Bergamot
Tellicherry Black Pepper
Black Lime
Water + Fire
03 White Peach
63% Dark Chocolate
White Peach
Sea Buckthorn
Osmanthus
Fire + Water
04 Violette Figue
63% Dark Chocolate
Violet de Bordeaux Fig
Violet Flowers
Crystallized Violets
Earth + Air
05 Black Currant
63% Dark Chocolate
Black Currant
Raspberry
White Cedar
Wild Blueberry
Fire + Earth
JULY COLLECTIVE
01 Maracuya
63% Dark Chocolate
Passion Fruit
Sicilian Mandarin
Lemon Verbena
Fire + Water
02 The Sun Fruit
63% Dark Chocolate
Mirabelle Plum
Siberian Pine
A.O.P. Lavender
Fire + Water
03 The Silk Road
41% Milk Chocolate
Mulberry
I.G.P. Hazelnut
Fire + Water
04 Flora
63% Dark Chocolate
Toamasina Lychee
Serbian Raspberry
Rose de Mai
Fire + Water
05 Meadowsweet
41% Milk Chocolate
Bergeron Apricot
Meadowsweet
Almond Seed
Fire + Water
JUNE COLLECTIVE
01 Mara des Bois
76% Dark Chocolate
Mara des Bois Strawberry
Linden Flowers
Modena Balsamico
Fire + Water
02 Solstice
63% Dark Chocolate
Morello Cherry
Cacao Pulp
Dusted with
Roasted Vanilla Bean
Fire + Earth
03 Verte
41% Milk Chocolate
Fraise des Bois Strawberry
Geranium
Almond Oil
Dusted with
Ceremonial Matcha
Air + Earth
04 Solara
63% Dark Chocolate
Fraise des Bois Strawberry
Philippine Calamansi Citrus
Thai Basil Blossom
Crowned with
Pink Peppercorn and Pitaya
Fire + Air
05 Rhea
63% Dark Chocolate
Kokuto Black Sugar Caramel
Regenerative Red Walnut
Mineral-Rich Sea Salt
Earth + Water
MAY COLLECTIVE
01 Gianduia
Milk Chocolate
I.G.P. Piemonte Hazelnut
Kokuto Black Sugar Caramel
Earth + Fire
02 Kesar
63% Dark Chocolate
Galupa Passionfruit
Kesar Mango
Kashmir Mongra Saffron
Iyokan Citrus
Fire
03 Pietra
63% Dark Chocolate
D.O.P. Sicilian Bronte Pistachio
Green Tea
Blenheim Apricot
Earth + Fire
04 Roji
Dark Chocolate
Young Green Walnut
Lemon Mascarpone
Japanese Lemon Peel
Earth + Water
05 Girasole
Dark Chocolate
Grass-Fed Butter Ganache
Roasted Almond
Sunflower Petals
Earth
APRIL COLLECTIVE
01 Sakura
36% White Chocolate
Japanese Cherry Blossom
Tart Cherry
Mascarpone
Cocoa Butter
Air + Water
02 Kaori
63% Dark Chocolate
Grand Cru Green Tea
Jasmine Flower
A2 Grass-Fed Cream
Pink Trumpet Sage Flowers
Air
03 Scarlet Begonia
63% Dark Chocolate
Mara des Bois Strawberry
Sea Buckthorn Berry
Crystallized Violets
Begonia Flower Hearts
Fire + Air
04 Saku
63% Dark Chocolate
Kokuto Black Sugar
7-Hour Caramel
Organic Pecan Toffee
Tart Cherry
Earth + Fire
MARCH COLLECTIVE
01 Mount Etna
63% Dark Chocolate
41% Milk Chocolate
Black Label Rare Matcha
D.O.P. Bronte Pistachio
Orange Flower Blossom Water
Air + Fire
02 Willamette
75% Dark Chocolate
Fresh Organic Mint
Certified Organic Lavender
Biodynamic Botanicals
Air + Earth
03 Holy Basil
63% Dark Chocolate
Thai Holy Basil
Nettle
Mascarpone
Spirulina
Earth
04 Valencia
63% Dark Chocolate
Organic Rosemary
Valencia Marcona Almond
Kokuto Black Sugar Toffee
Air
FEBRUARY COLLECTIVE
01 The Opening
63% Dark Chocolate
Hauts-de-France Raspberry
Sea Buckthorn
Ruinart Rosé
Damascena
02 The Memory
73% Dark Chocolate
Dalmatian Coast Marasca Cherry
Bronte Pistachio
Red Cornflowers
03 The Heart
63% Dark Chocolate
Peruvian Purple Corn
Mexican Damiana
04 The Courage
63% Dark Chocolate
Kokuto Black Sugar Caramel
Chaga Mushroom
JANUARY COLLECTIVE
01 Organic Peanut
41% Milk Chocolate
Organic Peanut Butter
Red Clay Salt
Himalayan Tartary Buckwheat
Dry-Roasted Organic Peanut
02 Raw Honey Grass-Fed Butter
63% Dark Chocolate
Honey Butter Ganache
Honeycomb
Gold
03 Boombera
63% Dark Chocolate
Macadamia Nut
Vanilla Tisane
Maca Flakes
04 柚子
41% Milk Chocolate
Yuzu
Camu Camu
Crystallized Japanese Yuzu Peel


