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Aging is something most commonly associated with wine and spirits, and most recently coffee. There is something magical that happens when the liquid comes in contact with the barrel’s smoky interior. Everything about it changes - aroma, color, flavor. So if barrel aging works well for booze what would it do to chocolate?
That’s the driving principle behind Raaka’s Bourbon Cask Aged Virgin Chocolate (82% cacao). This exquisite chocolate bar is made from cocoa beans cultivated in Belize then aged in bourbon barrels from Berkshire Mountain Distilling.
“The aging process enhances virgin chocolate with strong caramel, vanilla and oaky flavor,” according to the Brooklyn-based company.
Raaka boasts that this decadent creation is the “first chocolate featuring cask-aged cocoa beans.” Their wild idea seems to work well since the chocolate won a Good Food Award in 2013.
The bourbon cask-aged chocolate bar is also vegan, nut-free, soy-free, gluten-free, kosher and organic. What’s not to like? Try it for yourself by clicking here to purchase this one-of-a-kind chocolate bar.
