Dick Taylor Bourbon Whiskey 70% Dark This limited edition bar is the 3rd creation in the Barrel Aged Chocolate line by Dick Taylor. Using American Oak casks, cacao beans from Belize are soaked for 6 months in the 3 year aged Straight Bourbon Whiskey by Sonoma Brothers Distilling. The aging process allows the nibs to soak up the flavour and aromas of the whiskey and the barrel. Once fully aged, the nibs are combined with only cocoa butter and cane sugar to create a 70% dark bar. The finished chocolate is is complex, with tones of pronounced oak and the sweet aroma and taste of bourbon whiskey. The first review we received from a customer says it all :"WOW THAT IS GOOD!!! Can you put 2 more bars aside for me please. Yum yum!!!"
Kasama Single Malt Canadian Whisky 70% Dark Our friends at Kasama, in Vancouver, have created this special release bar in collaboration with Odd Society Distillery. Roasted Costa Esmeraldas cocoa beans cracked into nibs are aged for 4 weeks in an oak cask of Odd Society's Commodore single malt whisky. The barrel is turned twice a day to make sure things are well mixed. The nibs are then dried and ground to make this deliciously rich dark chocolate with oak and whisky notes.
Kasama Wallflower Gin & Juniper 70% Dark A second special release bar by Kasama! For this one, they used cocoa beans from Papua New Guinea with a unique aroma profile, and aged them for 4 weeks in an oak cask with Odd Society's Wallflower Gin. After the aging process was finished, they stone ground the beans with juniper berries. While this chocolate melts on your tongue and the aroma and flavours unfold you will enjoy an elegant floral bouquet with aromas of fresh cut evergreens and hints of orange blossom.