Macaron with white chocolate ganache, freshly roasted Greek coffee and orange peels glazed with five spices and herbs.Imagine a small tin coffee pot.
In “hovoli” (hot ash). Full of a dark, heavy Greek coffee boiling slowly and lazily. No water inside; instead fluffy cream. And when it starts bubbling, you cover it thoroughly and allow it to rest overnight until the two aromas mingle and melt into one. And finally add a small, spicy slice of orange peal at the heart of the macaron.