Fossa – Dark with Planteray Rum

Description

The chocolate makers of Fossa from Singapore have already made quite a few special and unique things, a beautiful series of original chocolates without additives but above all very special bars with very special additives. From their entire series of chocolates with special types of tea to bars inspired by Singaporean food culture and a whole range of other delicacies. Always something to discover, and always new additions. With of course, and we are still very proud of this, the two chocolates for us (black garlic & garlic focaccia) as one of the highlights of our 10th anniversary.

This time no saké or other Asian-inspired drinks but rum. As chocolate sellers, we are not rum connoisseurs, we must admit right away, but we do know from tastings that rum and chocolate can form a beautiful natural combination. And we also know that there is a lot of difference in the flavors that are captured in rum. Just like chocolate of course.

Here, a Jamaican-style rum has been chosen, Planteray Xaymaca Special Dry, fermented with wild yeasts and distilled in ‘double retort pot stills’ – no idea what that means but for rum connoisseurs it might be nice to know? This is combined with the cocoa from Tanzania from Kokoa Kamili, a cocoa that definitely has a strong fruity side.

The harmony of flavours is described by the makers as: chocolate with a rich aroma of ripe bananas and tropical fruit with a lingering finish/aftertaste of powerful layered rum.

Ingredients: cocoa, cane sugar, cocoa butter, rum.

Contents 50 grams. Allergy note: made in a place where nuts and milk are also processed.