70% cocoa from the Dominican Republic that has matured in rum casks. Now cocoa is naturally quite good at incorporating flavors of what is in the area.
That is also the reason that you really should not put chocolate in the fridge. If you put it near an outing, you will have chocolate with onion flavor a few hours later. Can be a fun experiment but is usually not recommended.
What you can do, of course, is to look up nice combinations. And … rum does work with chocolate. The chocolate makers of El Rey perform every year at the Chocoa chocolate festival a fine tasting with their chocolate together with Diplomatico rum – in various varieties of course. Very tasty.
What you can do is to place the cocoa beans in drums that have been used for rum. This is how the taste of the rum in the cocoa attracts. In this case, this happened in & with cocoa from the Dominican Republic. That cocoa arrived – matured and all – at Dormouse. And in Manchester chocolate was made from it. A special & delicious creation – is our opinion.
Ingredients: cocoa beans, muscovado sugar, cocoa butter.
Allergy note of the maker: made in a place where almonds and hazelnuts are used.