Ben Rasmussen love spiced drinking chocolate, so a while back, he started making one using his award-winning Duarte, Dominican Republic 70% dark chocolate spiced with cinnamon, sea salt, and aleppo chili pepper (which is seasonally available during the colder months). It’s easily his favorite of his drinking chocolates. While making it, he would occasionally enjoy some of the the pulverized bits of chocolate and spice–one of the true perks of being a chocolate maker. From those samplings, and a lot of interest from people buying the drinking chocolate, he was determined to make a spiced bar. He has reformulated the recipe to get the perfect blend of the spices and chocolate.
When tasting this bar, he gets a distinct progression of flavors starting with a deep cocoa note enhanced with a subtle saltiness. Then comes the warmth of the cinnamon, followed at the end (and into the aftertaste) with the heat of the aleppo chili pepper.
60g / 2.12oz