For this special batch of chocolate, we roasted our Costa Esmeraldas cacao beans, then cracked them into nibs and aged them in an oak cask with Odd Society Distillery’s Commodore single malt whisky for 4 weeks, turning the barrel twice a day. The nibs were then dried and stone ground to create a deliciously rich dark chocolate with oak and whisky notes.
Costa Esmeraldas, Ecuador
Whisky Barrel Aged Cacao Nibs, Unrefined Cane Sugar*, Cacao Butter*
Vegan, Nut Free