We’re celebrating boozy chocolates with this collection of bars which gives you a chance to try the bars we are tasting on Sunday Brunch on the 19th December 2021
Inside this box, you’ll find:
- Fruition – Bourbon Milk: made by Bryan and Dahlia in Woodstock, Upstate New York. This dark milk is made from Maranon beans from Peru. Once Bryan has roasted, sorted and cracked his beans the nibs are put into bourbon barrels. Bryan ages the nibs in the barrels for three whole months, letting them infuse some of the bourbon’s flavour. Bryan sources the barrels from the neighbouring Tuthilltown Spirits in the Hudson Valley. Tuthilltown Spirits is New York’s first whiskey distillery since prohibition, and makes its whiskeys using grains grown within a 10 mile radius.
- Taza – Mexicano Eggnog: Stoneground by Taza in Somerville Massachusetts, it’s not “conched”, so it’s quite grainy and biscuit like. This stoneground style is often referred to as “Mexican style” and made with a Molino (the round shape of the bar is a nod to these big Molino rollers). The beans are from Haiti – a co-operative called PISA. It’s made by adding the classic ingredients of eggnog – cinnamon, ginger, nutmeg, vanilla and some rum flavouring – into the chocolate as it’s being stoneground and tempered into bars. But unlike eggnog drinks this bar is fine for vegans and vegetarians as it has no eggs or milk
- Chocolate Tree – Whisky Nibs 70% (Dark Chocolate): Made in Edinburgh by Ali and Frederike’s from Peruvian beans from the Ashaninka tribe. Some extra nibs (crushed beans) are soaked in single malt whisky from Islay – and then these are added to the ground and conched chocolate.
It comes in a gift box – so perfect for gifting!