Soma’s original idea was to infuse cocoa with oak. After an inspired talk with their friends at Stratus Vineyards in Niagara-on-the-Lake, winemaker J-L Groux sent over an oak barrel partially filled with the residual yeast and grape skins from the winemaking process known as “lees”. Soma roasted up a batch of cocoa beans and added the roasted nibs to the barrel, rolling it around to make sure things were well mixed.
3 months later, an aromatic wine infused cocoa emerged. After grinding the nibs, refining and conching—the Stratus bar was born, an experimental and elegant chocolate bar with the subtle flavour of a Stratus wine.
Origin: Stratus Vineyards. Niagara-On-the-Lake, Canada + Costa Esmeraldas, Ecuador
Tasting notes: grapes, wild honey, blackcurrant, walnut, honeysuckle, blue cheese
International Chocolate Awards World
2015- World Silver
2016- Canadian Silver
2018- World Bronze