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