72% Dark Chocolate with Planteray Xaymaca Rum (50 g) - Fossa

The 72% dark chocolate with Planteray Xaymaca rum from Fossa was born from a collaboration between Fossa Chocolate and Planteray Rum. It combines organic Tanzanian cacao from the Kokoa Kamili fermentation center with Planteray Xaymaca Special Dry Jamaican rum, made from a blend of spirits from the historic Long Pond and Clarendon distilleries.

Fermented with natural wild yeasts and distilled in traditional double-retort copper stills, this rum brings an intensely fruity aromatic character. The cacao nibs are infused with rum, then stone-ground with organic cane sugar and cacao butter in small batches in Singapore.

On the palate, this bar reveals rich notes of very ripe banana and tropical fruits, balanced by the cacao's tannins. Its melting texture leaves a lingering rum finish. Best savored slowly, on its own or with a black coffee, espresso, or neat Jamaican rum.

Characteristics
Type: Rum-infused dark chocolate
Size: 50 g (approximately 1.76 oz)
Cacao content: 72%
Cacao origin: Kokoa Kamili, Tanzania
Rum used: Planteray Xaymaca Special Dry
Rum origin: Jamaica, Long Pond and Clarendon distilleries
Rum production: Fermentation with natural wild yeasts and distillation in double-retort copper stills
Production method: Cacao nibs are infused with rum, then stone-ground in small batches
Tasting notes: Very ripe banana, tropical fruits, and a lingering rum finish
Texture: Melting
Suggested pairings: Black coffee, espresso, and neat Jamaican rum
Ingredients: Cacao, cane sugar, cacao butter, rum
Special features: Vegan recipe, free from dairy, soy, wheat, and tree nuts; gluten-free according to the manufacturer
Allergen information: Manufactured in a facility that also processes tree nuts and milk
Production: Singapore
Collaboration: Fossa Chocolate and Planteray Rum
Brand: Fossa Chocolate