{"product_id":"chocolat-noir-72-au-rhum-planteray-xaymaca-50-g-fossa","title":"72% Dark Chocolate with Planteray Xaymaca Rum (50 g) - Fossa","description":"\u003cp\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e72% dark chocolate with Planteray Xaymaca rum from Fossa\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e was born from a collaboration between \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eFossa Chocolate and Planteray Rum\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. It combines \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eorganic Tanzanian cacao from the Kokoa Kamili fermentation center\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ePlanteray Xaymaca Special Dry Jamaican rum\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, made from a blend of spirits from the historic Long Pond and Clarendon distilleries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFermented with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003enatural wild yeasts\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e and distilled in \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003etraditional double-retort copper stills\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, this rum brings an intensely fruity aromatic character. The cacao nibs are \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003einfused with rum\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, then stone-ground with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eorganic cane sugar and cacao butter\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e in small batches in Singapore.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOn the palate, this bar reveals rich \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003enotes of very ripe banana and tropical fruits\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, balanced by the cacao's tannins. Its \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003emelting texture\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e leaves a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elingering rum finish\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Best savored slowly, on its own or with a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eblack coffee, espresso, or neat Jamaican rum\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCharacteristics\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003eType:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Rum-infused dark chocolate\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eSize:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 50 g (approximately 1.76 oz)\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eCacao content:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 72%\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eCacao origin:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Kokoa Kamili, Tanzania\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eRum used:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Planteray Xaymaca Special Dry\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eRum origin:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Jamaica, Long Pond and Clarendon distilleries\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eRum production:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Fermentation with natural wild yeasts and distillation in double-retort copper stills\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eProduction method:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Cacao nibs are infused with rum, then stone-ground in small batches\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTasting notes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Very ripe banana, tropical fruits, and a lingering rum finish\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTexture:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Melting\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eSuggested pairings:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Black coffee, espresso, and neat Jamaican rum\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eIngredients:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Cacao, cane sugar, cacao butter, rum\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eSpecial features:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Vegan recipe, free from dairy, soy, wheat, and tree nuts; gluten-free according to the manufacturer\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eAllergen information:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Manufactured in a facility that also processes tree nuts and milk\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eProduction:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Singapore\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eCollaboration:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Fossa Chocolate and Planteray Rum\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eBrand:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Fossa Chocolate\u003c\/span\u003e\u003c\/p\u003e","brand":"Marque","offers":[{"title":"Default Title","offer_id":54374412812581,"sku":"15810","price":24.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/5633\/7701\/files\/Chocolat-noir-72-_-au-rhum-Planteray-Xaymaca-50-g-Fossa-1.jpg?v=1793650402","url":"https:\/\/vinumdesign.com\/en\/products\/chocolat-noir-72-au-rhum-planteray-xaymaca-50-g-fossa","provider":"Vinum Design ","version":"1.0","type":"link"}