The Wellerman: 75% Rummy Dark Chocolate

"Soon may the Wellerman come; to bring us sugar and tea and rum. One day, when the tonguin' is done, we'll take our leave and go" - Wellerman - Sea Shanty by Nathan Evans

The idea to use Outer Banks Distilling, Kill Devil Rum Winter Sol Spice cocoa nibs to make a chocolate just struck me one day while working in the kitchen. I immediately reached out to them asking to purchase their nibs and went to work dehydrating them, storing them, and using them to make chocolate. 

I tried, and tried, and tried and failed. The rum wasn't coming through well enough and it had this nauseating flavor to it that I just couldn't put my finger on. And then one day it clicked; it was the cocoa butter! I was using regular cocoa butter and not deodorized. The flavor of the cocoa butter was overpowering the rum essence and creating this overly buttery flavor that made me just want to NOT eat it. 

With fingers crossed, I threw in a new batch, using deodorized cocoa butter this time, and wam bam yes ma'am, I had a rummy chocolate!! I've had a handful of liquor soaked chocolate bars over the years, and this tasted very similar to what I have tasted...which told me I was on the right path! Thank goodness!

It's sweet, rich and full of Sol Spice essence: almond, coconut and of course, rum! Pair with a glass of Winter Sol Spice and you have a match made in heaven!

Chocolate: 

75% Rummy Dark Chocolate made with Rum Soaked Nibs

Tasting Notes:

Mild milk chocolate notes with an essence of Sol Spice Rum (coconut and almond notes at the top)

Ingredients: 

Rum soaked cocoa nibs, organic cane sugar, cocoa butter