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A Legendary Journey: 5 Rum and Chocolate Pairings

December 5, 2006
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Pyrat Cask 1623 (Anguilla) and Domori Puro 100%: Sweet, rich overtones of this Rolls-Royce of rum are a perfect finish to the deep taste of this sugarless cocoa bar made from Trinidadian and Venezuelan chocolate.

Neisson Rhum Agricole Réserve Spéciale (Martinique) and Grenada Chocolate Company 71% Organic Extra Bittersweet: Dark fruit and roasted-nut rum flavors pair ideally with the fruity citrus of this chocolate.

Angostura 1824 (Trinidad) and Pralus Trinidad Trinitario: Cane and cocoa from the same soil make an ideal pairing in this smoky, rich rum and herb-and-tobacco flavored chocolate.

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Rhum Barbancourt 15 Year (Haiti) and Valrhona Caraïbe: Chocolate and cocoa butter are the strongest overtones in this velvety, aged rum, which brings out the complexities of the Caraïbe bar made from a mix of Trinitario beans from multiple islands.

Appleton Estate 21-Year-Old (Jamaica) and Chocolove Dominican Republic Dark Bar: Citrusy, chocolatey notes of Appleton’s aged rum blend nicely with hints of tangy tropical fruit in this bar.

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