What a pairing! Rum chocolate has always been a bar I have wanted to create, but sadly it's not as simple as just pouring a bottle of rum into the chocolate refiner and voila. In fact this bar is a year in the making.
To start I collaborate with my friends and amazing brewers at Silver Rocket, I carefully roast cacao beans to a tailored profile, then process down into nibs for flavouring their award winning stout. They soak the nibs in rum for weeks, creating an incredibly delicious infusion. They use the now cocoa infused rum and work their magic for the stout, I get the rum soaked nibs returned, and try not to eat them all. In fact the nibs are then air dried for 2 weeks before very slowly and carefully stone grinding, capturing the marriage of rum and peruvian cacao in this dark chocolate.
Zero Waste Packaging - Recyclable, Glueless, Compostable, Acid Free
Ingredients: Rum Soaked Cacao Beans, Unrefined Cane Sugar, Cocoa Butter.
NO EXTRACTS, NO ESSENCES, NO OILS
Produced in an area that handles Milk & Soya. (Gluten Free/Dairy Free)
(Cocoa Solids 73.5% Minimum) Suitable for Vegans
Store in a cool dry environment out of direct sunlight. Best enjoyed at room temperature
