Description
A 72% dark chocolate bar infused with Jamaican pot still rum. This technical inclusion bar integrates craft spirits and direct-trade cacao without flavor extracts.
Craft & Origin
Fossa infuses cacao nibs from the Kokoa Kamili fermentary in Tanzania with Planteray Xaymaca Special Dry Rum. This rum is a blend from the Long Pond and Clarendon distilleries, distilled in double retort pot stills to express traditional Jamaican esters. The spirit-soaked nibs are stone ground with cane sugar and cacao butter to achieve a balanced dark chocolate format. This process preserves the true character of both the cacao and the spirit.
Flavor & Texture
Notes of overripe banana and tropical fruit. The texture is smooth with a heavy finish.
How to Use
Savor slowly alongside black coffee or a neat pour of aged rum.
Why We Like It
This bar captures the authentic, pungent ester profile of traditional wild-yeast fermentation within a clean dark chocolate matrix.
Technical Details
Size: 50g
Origin: Singapore (Maker), Tanzania (Cacao), Jamaica (Rum)
Varieties: Kokoa Kamili Cacao
Production Method: Spirit-infused cacao nibs, stone ground
Dietary Notes: Vegan, Dairy-free, Soy-free, Gluten-free
Pairs With: Black coffee, aged rum