Unfortunately this bar is no longer available in our Library. Please see below for four bars that we think you will enjoy.
Ruket founders Alessandro and Marco have always loved food and been fascinated by traditional, artisanal production. Their discovery of craft chocolate happened almost by accident, when Marco wanted to use the best possible chocolate in his ice cream parlour, the pair started experimenting with cacao. The two quickly decided that this chocolate was much more than just an ingredient and that they wanted to share it with the world.
Working with a select few origins, Marco and Alessandro are keen to spread the word and let people discover for themselves the art and flavours of bean-to-bar chocolate.
For this bar Ruket have used beans cultivated on the family farm of Gabriel, Alberto, Richard, Yolanda & Thomas’ – GARYTH for short. The region of these beans is the Santo Domingo De Los Tsachilas, and are fermented and dried on the farm.
Whilst we’ve had our fair share of incredible wine-infused and barrel-aged bars in our Library, none have yet to add the flavour by powder.
According to Marco from Ruket, this chocolate is a “unique chocolate of its kind” representing Italy. Sangiovese, in its red grape powder form, has been added through the bar – allowing the fruity and oaky notes of the Sangiovese to shine through with each taste.
This 72% dark chocolate is smooth in texture and complex in flavour with an undeniable red wine flavour. The earthy, nutty and red fruit notes of the Ecuadorian cacao perfectly balance with the Sangiovese rich flavour profile.
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