I copied the recipe for Jasmine Chocolate from the Discovery Channel website many years ago, though the link is broken now. But I wanted to give credit where credit is due. I quote the entire article below.
I would absolutely love to taste this. Cooking is not a strong talent of mine, cooking candy even less so. Please, somebody make this and share it with me. Pretty please?
The recipe for Jasmine Chocolate:
10 librae of roasted cocoa, cleaned and coarsely minced (1 libra = 12 oz.)
fresh jasmine petals
8 librae white sugar
3 ounces vanilla flowers
6 ounces cinnamon
2 scruples (7.76 grams) ambergris
Put layers of cocoa and jasmine flowers in a box, one layer over the other. Let it rest for 24 hours, then change the jasmine flowers with fresh ones. Repeat 12 times. Add the other ingredients and combine them on a warmed marble surface until the chocolate dough forms.
“It wasn’t an infusion, neither it was water flavored with jasmine. Making jasmine chocolate wasn’t a simple preparation of food, it was an operation of botanical-gastronomical engineering,” Danielo Vestri, a chocolate maker who has reproduced the Medici recipe, told Discovery News.
Layers of fresh jasmine flowers and cocoa powder were put one over the other. The process had to be repeated every 24 hours for 12 days.
In this way, the jasmine petals provided the cocoa dough with a flavor never tasted before.
“It is simply delicious. And it is easy to digest: the cocoa dough was melted in water, not in milk. The Medici did not only influence the arts, but also chocolate. People at my shop go crazy for jasmine chocolate,” Vestri said.