In 1854, a distillery was built on Isla De Tanduay, a small piece of land bordering the Quiapo & San Miguel districts in Manila. It produced several types of spirits, but none more famous than its rum. For this special batch of chocolate, we roasted our Philippine cacao beans and aged them in an oak cask with Tanduay Gold Philippine Rum. After aging for four weeks, the nibs were dried and stone ground to create a rich dark chocolate with tropical notes of coconut, caramel cream, and hints of spice & sandalwood.
The art for this bar was created by our friend, and Vancouver-based Filipina artist Mara Cortez.
Tanduay Gold Barrel Aged Cacao Nibs, Unrefined Cane Sugar*, Cacao Butter*
Vegan, Gluten Free