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Enjoy our organic cocoa infusions, a natural treat with delicate chocolate notes. Free from added sugars and caffeine, they provide a comforting cocooning moment, perfect for relaxing during the day or evening. Indulge in wellness and flavor!
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Deep, spiced cocoa infusions inspired by the tradition of plants and carefully crafted in France.
In the world of French herbal traditions, some infusions offer an experience that is both indulgent and botanical. Cocoa infusions combine cacao, spices and roasted roots to create a warm, deep and naturally aromatic cup.
Carefully crafted in France, these herbal blends belong to a tradition in which plants accompany everyday moments. Cacao (Theobroma cacao) is traditionally appreciated for its rich aromatic notes, while plants such as ginger, cinnamon or chicory bring complexity and character to the infusion.
These contemporary herbal recipes invite a daily ritual of hydration, inspired by the rhythm of the seasons and the simple pleasure of a warm botanical drink.
Cacao (Theobroma cacao)
Traditionally used for its rich aromatic notes in warm botanical drinks.
Chicory (Cichorium intybus)
Traditionally used in warm beverages for its slightly roasted aromatic depth.
Cinnamon (Cinnamomum verum)
Traditionally used for its warm and spicy notes in infusions.
Cardamom (Elettaria cardamomum)
Traditionally used in drinks and botanical preparations for its fresh, aromatic and spicy notes.
Ginger (Zingiber officinale)
Traditionally used to bring a warm and lively flavour to infusions.
Turmeric (Curcuma longa)
Contributes to the normal functioning of digestion.
Black pepper (Piper nigrum)
Traditionally used in spice preparations to enhance aromatic notes.
Licorice (Glycyrrhiza glabra)
Traditionally used to bring natural sweetness to infusions.
Coffee (Coffea arabica)
Traditionally used in certain botanical drinks for its deep roasted notes.
Green tea (Camellia sinensis)
Contributes to the protection of cells against oxidative stress.
Pumpkin (Cucurbita pepo)
Traditionally used in certain botanical recipes for its soft and rounded notes.
At Provence d’Antan, cocoa infusion evokes a botanical indulgence inspired by herbal traditions and the heritage of warm drinks.
Rather than recreating a sweet beverage, it offers a complex, elegant and plant-based cup, where cacao, roots and spices naturally interact.
In this contemporary approach to herbal craft, the infusion becomes a tasting ritual and a moment of hydration, to be enjoyed throughout the day or during a gentle pause in the evening.
According to the moment of the day
Morning
Infusions with notes of cacao, chicory or coffee create a fuller, more robust cup.
Afternoon
Blends of cacao, cinnamon and cardamom offer a warm and indulgent pause.
Evening
Softer cocoa infusions, often centred on cacao and light spices, are well suited to a calm moment.
According to aromatic intensity
Deep chocolate notes
Cacao, chicory.
Spiced notes
Cinnamon, cardamom, ginger.
Warm and complex notes
Turmeric, black pepper.
According to usage
Cocoa infusions can accompany different moments throughout the day.
Morning
A warm cup to begin the day with an aromatic botanical drink.
During the day
A flavourful alternative to sweet beverages.
Evening
A warm infusion to accompany a quiet moment.
Always follow the recommended quantities indicated on the packaging.
Practical tips & daily ritual
A few simple gestures help you fully enjoy cocoa infusions:
These gestures reflect a simple and mindful approach to the daily herbal ritual.
A chocolate infusion is a hot or cold drink made with plants, spices, roots or cocoa, with a taste profile that evokes the indulgence of chocolate. It is not like a thick, sweet hot chocolate: it offers a lighter, more botanical and more subtle cup. At Provence d’Antan, chocolate infusions are elaborated in France to reveal cocoa-like, spicy, rounded or roasted notes, depending on the recipe.
A chocolate infusion is prepared with hot water, like an herbal tea, while hot chocolate is usually made with milk and chocolate or sweetened cocoa. A chocolate infusion is lighter, more botanical and, depending on the recipe, contains no added sugars. It highlights the notes of cocoa, chicory, spices or plants, without trying to reproduce the texture of a milky drink.
A cocoa infusion does not necessarily contain theine. If the recipe is made only with cocoa, plants, spices, roots or rooibos, it can be enjoyed without theine. However, some recipes may contain green tea, black tea, maté, coffee or other naturally stimulating ingredients. It is therefore important to check the composition of each infusion before choosing it, especially for evening enjoyment.
A chocolate infusion can be enjoyed at teatime, after lunch, in the late afternoon or in the evening, depending on its composition. Its indulgent and comforting notes make it an ideal drink for cool days, cosy moments or cravings for softness without a sugary drink. It can also accompany a simple dessert, a few biscuits, a reading break or a quiet moment at home.
Yes, a chocolate infusion can be enjoyed in the evening if its composition does not contain tea, coffee, maté or naturally stimulating ingredients. Recipes made with cocoa, gentle spices, chicory or plants are particularly suited to evening pauses. Before drinking it at the end of the day, it is recommended to check the ingredient list in order to choose an infusion suited to the moment.
A chocolate infusion offers notes of cocoa, sometimes woody, rounded, slightly bitter or roasted. Depending on the recipe, it can become spicier with cinnamon, ginger or cardamom, deeper with chicory, softer with liquorice, or warmer with turmeric and spices. It is an indulgent tasting experience, but finer and more botanical than traditional hot chocolate.
Provence d’Antan chocolate infusions can offer an indulgent sensation without needing added sugar. Cocoa, chicory, cinnamon, liquorice or certain plants naturally bring roundness to the palate. For a softer tasting experience, it is possible to add a touch of honey, but the recipe can also be enjoyed plain to appreciate the full delicacy of the plants and cocoa notes.
To prepare a chocolate infusion, pour simmering water over the tea bag or loose herbal blend, then let it infuse for the time indicated on the packaging. Recipes containing cocoa, roots or spices often need a few minutes to release their full intensity. For a more generous cup, you can cover the mug while it infuses to preserve the warm, spicy and indulgent notes.
Yes, some chocolate infusions can be prepared with a splash of milk or plant-based drink, especially when they contain cocoa, cinnamon, chicory or spices. This creates a rounder, more enveloping cup, close to a plant-based latte. You can infuse the blend in hot water first, then add a splash of warm milk according to the desired intensity.
Yes, a chocolate infusion can be enjoyed cold, even though it is often associated with warm autumn and winter drinks. For an iced version, prepare a slightly stronger infusion, let it cool, then place it in the refrigerator. Served with ice cubes, it becomes an original, plant-based and indulgent drink, especially interesting with notes of cocoa, coffee, chicory or spices.
Cocoa pairs very well with cinnamon, cardamom, ginger, chicory, liquorice, turmeric, black pepper, or even certain fruity notes. These combinations make it possible to create chocolate infusions that are spicier, rounder, more intense or warmer. At Provence d’Antan, cocoa-based recipes explore this botanical richness to offer indulgent, complex and elegant cups.
For a cosy break, choose a chocolate infusion with round, enveloping notes, such as cocoa, cinnamon, chicory or gentle spices. These ingredients bring a warm and indulgent sensation, perfect with a blanket, a book or a winter evening. A cocoa-based infusion elaborated in France by Provence d’Antan offers a refined, plant-based alternative to everyday sweet drinks.
Yes, a chocolate infusion is an excellent gift idea for lovers of indulgent drinks, cocoa, spices and cosy moments. It is particularly suited to winter gift boxes, Christmas presents, gourmet attentions, or gifts for those who enjoy original hot drinks. Elaborated in France, it brings a touch that is warm, natural and refined.
A chocolate infusion should be stored in a dry place, away from light, humidity and heat. It is best to close the pouch, box or refill tightly after each use to preserve the intensity of the cocoa, spice and plant notes. Avoid placing it near strongly scented ingredients, as infusions can absorb surrounding smells.
Choosing a Provence d’Antan chocolate infusion means discovering another way to enjoy cocoa: more botanical, lighter, yet still indulgent. Elaborated in France, our recipes combine cocoa, plants, roots and spices in the spirit of a contemporary herbal apothecary. They offer a warm, refined and sensory pause, ideal for turning a simple tasting moment into a gentle, comforting ritual.
