Subtle combination of brown butter and rum, a dark milk chocolate made from cocoa from Fiji.
We say subtle and complex, others say “Oh My God Life Changing.”
Well, yes, we are usually not that kind of terms and we especially notice the roasted butter, and the rum is very subtly interwoven. With an aftertaste that lingers well. Not our personal favorite, but that may have to do with the fact that there are many caramel-milk chocolate flavors together in this bar and we ourselves don’t like that very much.
Do you like a stunning caramelism that can hardly be caramelized and also has all kinds of subtle taste tones thanks to the chocolate, butter & rum … then you cannot skip this bar.
When the butter is gently heated on low heat, it bubbles and turns brown to a rich, roasted, nutty substance known as Beurre Noisette. The process carries butter over a dark toad, a toad well-covered with rum and chocolate. This very complex (in terms of taste and history) trio comes together as old friends who enjoy themselves and are effortlessly mixed together.
The milk chocolate in this bar is called “Vanua” made from cocoa grown on the Mataswalevu farm in Fiji. The rum is “Dark Waters”, a barrel release from Kinsip, the small and powerful distillery in Prince Edward County.
Origin: Cocoa: Dreketi, Vanua Levu, Fiji
Rum: Prince Edward County, Ontario, Canada
Tasting notes: cashews, butterscotch, honey, oak, fudge
(Oh yes, there is a duck on the package. That is also an exceptionally good reason to buy the chocolate bar, we noticed when we took it with us in the ‘secret stash’ at the Chocoa festival. And rightly so.)