New Bar Preview: Honduras x Rum
As a reader of my monthly newsletter, you're the first to know that I'm days away from releasing something special: a rum-steeped bar developed in collaboration with Great Lakes Distillery of Milwaukee, WI.
This bar begins with sweet, nutty cacao beans from Honduras--the very same cacao featured in my sea salt and 100% bars. Once the beans are roasted and turned into nibs, I soak them in copious amounts of rum from GLD. I'm talking about a full bottle of top-shelf, craft-distilled rum for every 40 bars.
After the nibs have drunk in the last drops of rum, I dry them out under low heat before grinding them into 72% dark chocolate. The resulting flavor sensation is, in two words, buttery and warm.
Initial release will be limited to 200 bars. If you'd like to get your hands on some, follow me on Instagram or Facebook, where I'll post a link to this bar in the online shop on release day. You're also welcome to contact me indicating your interest, and I'll personally let you know when they're available online.
Interview with the Chocolate Maker
Let me take you behind the scenes at Wm. Chocolate in a new, in-depth video interview. I share tales about the genesis of my work in chocolate, how I develop bars these days, and much more:
Help grow the story--please forward this video to friends who share your interest in craft chocolate!
Monroe Street Farmer's Market - Fall Dates
Wm. Chocolate returns to the Monroe Street Farmers' Market in Madison, WI on Sunday, 9/9.
Good news: MSFM's annual market brunch also takes place on 9/9! More brunch info and tickets available here.
Find me at the market for the remainder of the 2018 season, ending 10/28.
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