How your bar was made. Inside the process.

At the centre of our Dark & Stormy chocolate is a slow rum-soak process developed in our Chocolate Lab. A fine dark rum is infused and matured with natural spices, molasses, and fresh lime zest for over three months, forming a rich and aromatic flavour base.

Winnowed, unroasted cacao nibs are then steeped in the spiced rum with additional lime zest for several days. After maturing, the nibs are roasted to a custom profile and stone-ground with a small amount of dark molasses cane sugar. This attention to detail in our methods allows the flavour of the rum to remain, creating a dark chocolate with warmth, spice, and depth inspired by the classic cocktail.

Each bar is finished with pieces of rum-soaked stem ginger, candied to add an intriguing change in texture. The chocolate carries gentle heat from the ginger, brightened by lime and softened by the subtle richness of rum.