SOMA Brown Butter Rum Bar


Cocoa from Jamaica and “Dark Waters” Rum from the Kinsip distillery in Prince Edward County

In stock



When butter is warmed gently over low heat it bubbles and browns to a rich, toasty, nutty substance known as Beurre Noisette. The process takes butter down a dark path, a path well travelled by rum and chocolate. This deeply complex (in flavour and history) trio, go together like old friends having a good time, mingling effortlessly.

The chocolate in this bar is made from cocoa grown on the Bachelor’s Hall farm in Jamaica.  The rum is “Dark Waters”, a single barrel release by Kinsip, a small distillery in Prince Edward County.

Cocoa: St Thomas Parish, Jamaica
Rum: Prince Edward County, Ontario, Canada
Tasting notes: cashews, butterscotch, honey, oak, fudge

Additional information

Weight 85 g
Net Weight

Maker Country

Maker Name

Tasting Notes

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Bean Origin

Cocoa Source



SOMA chocolate maker of Toronto was founded by David Castellan and Cynthia Leung, who are committed to finding new ways to create and enjoy chocolate. They started out in 2003 and now, thanks to the support of their loyal chocolate-obsessed customers, have grown to two stores and a small factory.


Nutrition Information per 33g (half bar):

Energy        180kcal

Total Fat         12g
– Saturated        7g

Carbohydrates     15g
– Sugar           12g

Protein            3g

Salt             45mg

Refer to ‘Additional Information’ for allergens


organic cane sugar, cocoa nibs, skim milk powder, cocoa butter, rum, soy lecithin, natural vanilla, sea salt, butter


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