The Winter Nine
UK Free Delivery Over £50
Dark & Stormy
70% CACAO. SINGLE ORIGIN: COLUMBIA
HERITAGE EDITION
Dark & Stormy
£7.75
A delicate lime-spiced dark chocolate is finished with rum-soaked candied stem-ginger pieces.
70% Cacao
Dark Chocolate
Rum & Ginger
Spiced Chocolate
Ethically
Sourced
Recyclable
Packaging
Only Natural
Ingredients
No Additives
No Emulsifiers
Ingredient List
Cocoa Beans, Cane Sugar, Cocoa Butter, Candied Stem Ginger (Stem Ginger, Cane Sugar, Rum [40% vol]), Rum Soak (Rum [40% vol], Molasses Cane Sugar, Ground Ginger, Ground Cinnamon, Lime Zest, Lime Oil)
Single-origin Cacao. Sourced from the Huila Region, in the Andes, Columbia. Discover more.
Nutritional Information
Typical Serving Size = 35g (1/2 Bar)
Approx Calories per 35g = 195 Calories
Nutritional
Information
per 100g
Energy
2330 Kj
557 Kcal
Fat
Fat 41g
(Sat Fat) 24g
Carbohydrate
Carbs 37g
(Sugars) 32g
Fibre
Fibre 3g
Protein
Protein 8g
Salt
Salt 0.1g
Further Information
To help you make informed decisions
Minimum Cacao level = 70%
Minimum Weight of Bar = 70g | 2.5oz
Allergens: Our chocolate is made in a small artisan setting where tree nuts and milk are handled. We take every care to minimise cross-contact, but we cannot guarantee that our products are entirely free from allergens. To help make appropriate decisions, please contact customer support if any further information is needed.
What’s in your bar
A single-origin craft-chocolate bar made with the earth in mind. Discover more.
At the heart of our Dark & Stormy chocolate is a unique “Rum Soak” process. We take a world class dark rum, infuse and mature it, in a glass jar, with natural spices, molasses, and fresh lime oil and zest, for over three months, creating a richly aromatic base.
Winnowed, unroasted cacao nibs are then steeped in this spiced rum with extra fresh lime zest for several days. After maturing in the soak, the nibs are roasted using a custom roasting profile and stone-ground with a touch of dark molasses cane sugar, producing a silky dark chocolate with layered spice and depth.
Each bar is finished with large pieces of stem ginger, soaked in rum for months before candying. The result is a chocolate with warm notes of ginger and cinnamon, lifted by subtle lime-citrus and enriched with the texture and gentle heat of the ginger pieces.