antioxidants · cacao · chocolate ritual · Coeliac-friendly Snack · dark chocolate health · healthy lifestyle · No Bake Recipes · ritual · summer · wellness routine · Jul 11, 2026

Jujube, Hibiscus & Dark Chocolate Cooler

80Noir Ultra Summer Recipes

Jujube, Hibiscus & 72% Dark Chocolate Cooler

A refreshing cacao ritual for warm summer days. Fruit-led cacao ritual made with floral hibiscus, naturally sweet jujube dates and rich 72% dark chocolate.

There is something wonderfully unexpected about pouring dark chocolate over ice. Paired with the floral brightness of hibiscus and the gentle, honeyed sweetness of jujube dates, it becomes a beautifully balanced summer drink that feels refreshing, sophisticated and deeply satisfying.

Refreshing over ice Made with real ingredients Floral and fruit-led Made with 72% dark chocolate

Ingredients

Begin with a vibrant jujube and hibiscus infusion, then finish each glass with a silky 72% dark chocolate shot.

For the Jujube & Hibiscus Infusion

10 jujube dates, sliced to expose the flesh
6 cups water
2 cups dried hibiscus flowers

Flavour note: The infusion will be naturally tart, floral and fruit-led. The jujubes soften the sharpness of the hibiscus without turning the drink overly sweet.

For Each Iced Cacao

20g 80Noir Ultra 72% Dark Drinking Chocolate
30ml freshly boiled water
Plenty of ice
Chilled jujube and hibiscus infusion

Optional finish: Add a slice of orange, a sprig of mint or a few dried hibiscus petals for an elegant summer serve.

Method

Prepare the infusion in advance and keep it chilled in the refrigerator, ready for effortless summer cacao drinks.

Slice the 10 jujube dates to expose the flesh and allow their gentle sweetness and flavour to infuse into the water.
Add the sliced jujubes, 6 cups of water and 2 cups of dried hibiscus to a large saucepan.
Bring the mixture to the boil, then reduce the heat and simmer gently for 10–15 minutes.
Use the back of a spoon or a potato masher to gently mash the softened jujubes. This helps release more of their flavour into the infusion.
Strain the liquid through a fine sieve into a heatproof jug. Allow it to cool, then transfer it to the refrigerator until completely chilled.
To make the chocolate shot, place 20g of 72% dark drinking chocolate into a small cup. Add 30ml hot water and whisk until smooth, glossy and completely melted.
Fill a serving glass generously with ice. Pour in the chilled jujube and hibiscus infusion, leaving enough room for the chocolate.
Slowly pour the silky chocolate shot over the ice and infusion. Stir gently before drinking, or leave it layered for a more dramatic presentation.

Make-ahead tip: Store the strained infusion in a covered jug in the refrigerator and use it within a few days. Prepare each chocolate shot freshly before serving.

Why These Ingredients Work Beautifully Together

Each ingredient brings its own flavour, texture and naturally occurring plant compounds, creating a drink that is both refreshing and satisfying.

Jujube Dates

Jujubes bring a gentle, honey-like fruit sweetness and contain naturally occurring vitamin C, polyphenols and minerals. Their mellow flavour softens the tartness of the hibiscus.

Hibiscus

Hibiscus creates the drink’s vibrant ruby colour and refreshing, cranberry-like brightness. It naturally contains anthocyanins and other plant polyphenols.

72% Dark Chocolate

The 72% blend brings warm cocoa depth and dark fruit character. Cacao naturally contains cocoa polyphenols and minerals including magnesium, copper and iron.

A note on wellbeing: These ingredients can form part of a varied, balanced diet. This recipe is designed first and foremost as a delicious, lower-sugar way to enjoy real dark chocolate during the warmer months.

The Flavour Experience

Floral, tart and fruit-led at first, followed by a smooth wave of dark chocolate and a softly rounded finish.

Bright & Floral

Hibiscus gives the drink its refreshing acidity and vivid fruit character, making it especially enjoyable over ice.

Deeply Cacao

The 72% chocolate shot adds richness, texture and a long cocoa finish without overpowering the lighter botanical infusion.

Serving Suggestions

A versatile alcohol-free serve for sunny afternoons, relaxed lunches and warm evenings.

For Brunch

Serve in a tall glass over plenty of ice alongside fruit, yoghurt bowls or warm pastries.

For Garden Evenings

Pour into elegant glassware and garnish with orange or mint as a sophisticated alcohol-free summer drink.

For A Creamier Finish

Add a small splash of cold oat, almond or dairy milk after stirring.

For Extra Cacao Depth

Increase the chocolate slightly or prepare a stronger shot using less water.

The Final Serve

Floral hibiscus, softly sweet jujube and rich 72% dark chocolate come together in a refreshing iced cacao ritual made for warm afternoons, sunny tables and slower summer moments.

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