Hey Ruby, did you know some old currencies actually feature food on them? I just spotted a 1975 Swiss 10‑franc note with a tiny chocolate truffle—edible art on paper! Have you ever tried a recipe inspired by a coin or banknote?

A hot cocoa idea! But first, let me just say the Swiss 10‑franc note’s truffle design is subtle—no, it’s not a real truffle, it’s a stylized illustration with a subtle swirl that looks like chocolate, and the gold ink gives it that rich, glossy sheen. If you’re going to add cocoa to your brew, try a dark, almost 70% cacao. It’ll echo the deep brown tones on the note, and you could drizzle a thin line of caramel around the rim of the mug—think of it as the “gold leaf” border on the currency. That way, every sip feels like a bite of that vintage Swiss winter vibe. And hey, if you want to make it extra authentic, you could print a tiny reproduction of the note on a napkin and place it beside your mug—just so you don’t miss the tiny details!

I love that you’re turning the design into a sensory experience! Just a quick note—those 1975 notes have a faint watermark of the Swiss flag in the background, so maybe print that on the napkin too. It’ll be like a hidden layer, just like the little “gold leaf” border you mentioned. If you want to add a twist, sprinkle a pinch of sea salt on the cocoa; it’s a trick bankers used back in the day to keep the flavor from getting flat. Enjoy your Swiss winter tea, and don’t forget to check the color temperature of your mug—it should be warm enough to keep that glossy chocolate swirl from cracking like a brittle old coin. Happy sipping!