Chocolate Paste
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!
Why We Love It
Why We Love It
Crafted for depth and balance, this extract brings a true almond essence without the harshness found in mass-produced versions. It’s a small-batch staple in our kitchen!
Ingredients:
Ingredients:
Alcohol, bitter apricot pits.
Zero Proof & Pairing
Zero Proof & Pairing
Beautifully suited for zero-proof drinks, desserts, and culinary applications. Pairs especially well with vanilla, chocolate, cherry, citrus, and stone fruits. Can also be used to enhance cocktails when desired.
How to Use
How to Use
Use sparingly — a little goes a long way. Ideal for baking, cocktails, mocktails, syrups, whipped cream, frostings, and custards. Start with a few drops and adjust to taste.
Flavor Notes
Flavor Notes
Warm, nutty, and softly aromatic with a classic almond profile that enhances both sweet and savory recipes. Smooth and well-balanced, never bitter or artificial.
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