Chocolate Paste

We started out with roasted cocoa nibs from Tanzania and let them bathe in Black spiced rum for 6 months to pull all that deep, chocolatey goodness into the rum!

Then we blended in some plantation sweet rum, added some organic cane sugar and puréed the nibs into a creamy, dark chocolate paste. This is fantastic when making homemade ice cream, enhances the chocolate flavor in anything chocolate and is the perfect addition to your chocolate martini!