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Barrel Aged Chocolate Bars


Dick Taylor Bourbon Whiskey 70% Dark 
This limited edition bar is the 4th creation in the Barrel Aged Chocolate line by Dick Taylor. Using fine flavour cacao from Brazil, this bar begins with the aging oc cacao nibs in Alchemy Distillery's Straight Bourbon Whisky barrels. Once fully aged, these nibs are used to create a 70% dark chocolate bar, adding only cane sugar and cacao butter. The result is an amazing robust and complex bar with pronounced oak and bourbon flavours. (photo is not the current bar)

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.