One of these bars is NOT like the other. Can you tell what the difference is?!
As I gather bars together for each post, I realize that A) I over-plan and buy too many bars ahead of time (meaning that the “best by” usually elapses well before I have the chance to taste them) and B) I’m a little obsessive 😜
I have too many chocolates!! I know you’re all shocked by that statement!
Anyway, did you guess that four of the five bars photographed above are Rum + Raisin? If so, bonus points for you!
Tasting in alphabetical order (would you expect anything else from me)…
Cultura Craft Chocolate (Denver, Colorado)
Limited Release 72% Rum + Raisin
While the packaging mentions raisin, the list of ingredients does not. Maybe this was a typo/oversight or maybe raisin refers to the flavor profile that they are highlighting?
This one is described as being a Guatemalan dark chocolate infused with Bear Creek Distillery’s Spiced Rum. The surface is lightly frosted since the “enjoy by” date had elapsed by a whole year. YIKES! 😲
There’s a vegetal aroma to the bar that (strangely) reminds me of miso soup. Dry, brittle snap & crumbly when chewed. I encountered a yogurt-like tang and a grainy mouthfeel during the slow/even melt. Finishes with fruity/cherry notes.
Charley’s Chocolate Factory (Queensland, Australia)
70% Dark Chocolate PLUS Rum and Raisin
This bar is truly a melting pot of ingredients! The cocoa beans are from the Madang Province of Papua New Guinea, the cocoa butter is Venezuelan, the soy lecithin is from Germany, the rum is from Queensland (Australia) and the raisins are also Australian.
Speaking of which, just look at the generous amount of plump, chewy drunken raisins dotting the back of this bar!
No aroma straight out the packaging, which is surprising given that my past experience with PNG chocolate has been heavy on the smoke since traditionally those cocoa beans have been smoke dried.
The 3 ounce bar feels hefty/dense in my hands and has a medium snap. It’s slow to melt on the tongue and produces a thick/not completely smooth mouthfeel during the even melt.
It’s what I would consider a good snacking bar with all those rum infused raisins on the back!
Jasper + Myrtle (Canberra, Australia) Spiced Rum Dark Chocolate
OK, now that I look at the packaging again, this doesn’t specifically say raisin, but it DOES say “dried fruit” as part of the ingredients list. Does that count?! Other ingredients listed are: Australian Rum, spices and bourbon vanilla.
Again, this one has a lightly frosted appearance since the “best by” date is also almost a year ago 😢
There’s an immediate spice aroma. Is it cinnamon or nutmeg? I’ll say cinnamon as my final answer!
Sharp snap, slow/even melt releasing primarily caramel notes plus black pepper and other spices, with an oaky/woody taste mid-melt and on the finish. No visible inclusions or mouthfeel texture from the dried fruits, so I wonder if they were ground in with the cocoa beans.
Solkiki (UK) 63% Coconut Dark Milk Rum n Raisin
The outer, cardboard packaging could hardly stay closed due to all the lumpy inclusion goodness encased in Gran Nativo Blanco (Peru) dark non-dairy (vegan) milk chocolate. There are small, chewy, boozy Diplomatico Reserva rum infused raisins studding the bar as a textural treat.
Medium to sharp snap, vibrant tropical fruit flavor with a creamy, slow/event melt. It’s rich and satisfying and could easily stand in as an after dinner dessert!
Last, but not least…
Wm. Chocolate (Madison, Wisconsin) Honduras Wampusirpi 72% dark + Roaring Dan’s Rum
Another lightly frosted outer surface (it’s about 6 months out of date), with a high pitched snap. This one has an intense molasses/prune-y aroma and flavor. I wonder if these notes come from the rum or the whole cane sugar used as sweetener. Silky smooth, creamy, slow/even melt with a malty and light leather finish.
The Wampusirpi, Honduras cacao was soaked in Great Lakes Distillery’s Roaring Dan’s Rum, named after Dan Seavey, a pirate who sailed in the Great Lakes at the turn of the 20th Century.
Lately I’ve been pairing chocolates with a matching cocktail.
What you see here is a Hop Toad: equal parts white rum, apricot liqueur & lime juice. Here are the results from individual tastings:
The citrus notes were highlighted when pairing the cocktail with Charley’s and Jasper + Myrtle. The citrus was especially intensified/more pronounced with Wm. Chocolate.
Alternatively, the apricot sweetness was enhanced by Cultura and Solkiki.
I realized too late that I also have a unique sugar cane alcohol made in the Peruvian Amazon. Sounds like I have more pairings and experimentation in my future!
If you have a rum cocktail recommendation, please leave me a note in the comments section.
Please visit the various makers’ websites for more details on their offerings!
Cultura Craft Chocolate: https://www.culturachocolate.com/
Charley’s Chocolate Factory: https://www.charleys.com.au/
Jasper + Myrtle: https://jasperandmyrtle.com.au/
Solkiki: https://www.solkiki.co.uk/
Wm. Chocolate: https://wmchocolate.com/