Special Reserve, Lawley’s Rum
The incredible flavors and popularity of our Putnam Rye Whiskey bar inspired us to do another collaboration bar with Boston Harbor Distillery, this time using their Lawley’s Dark Rum!
We roast and winnow the same fine flavor Ecuador nibs we use in our multiple award-winning Esmeraldas bar, then soak them in over 50 bottles of Lawley’s Rum. This allows the complex flavors to thoroughly infuse the nibs before we carefully dry them and put them in our stone grinders. The addition of our fresh pressed, single origin Esmeraldas cocoa butter ensures this chocolate is intensely flavorful and exceptionally smooth.
The sweet molasses and caramel notes of the rum combine perfectly with the berry jam flavors of our single origin Esmeraldas cacao to create a delicious mix of chocolate and rum flavor.
Tasting notes: Molasses, caramel, oak and vanilla.
Pairings: For cheese pairing selections please visit our Tastings and Pairings page.
Ingredients: Cacao Beans, Organic Sugar, Single Origin Cocoa Butter (Esmeraldas), Dark Rum
Soy Free, Gluten Free, Not Alkalized, No Lecithin, Vegan
This is a really good bar of chocolate, ranks up there with the best. The rum is very subtle, I was expecting more of a rum flavor so a bit disappointed. So get it for the chocolate, don’t expect too much from the Lawley’s.
This inclusion is very nice and well balanced. The flavor profile is true to the inclusion. They really did a good job! I love the long aftertaste.
Love it. All the flavors are so true and full of the actual true flavor added with really creamy chocolate. I'm impressed.
Goodnow’s chocolates all have incredible smoothness and the flavors of each type of bar are unique. The flavor just pops out and is nothing like having a regular bar of blended chocolate from elsewhere. I’ve tried most of the different Goodnow bars, and the Lawley’s Rum is one of my favorites. The rum flavor combines well with the chocolate. Try it! You won’t be disappointed.
I have been loving the orders and chocolate, .
I found a way to make great hot chocolate by making a paste out of a mixture of your cocoa and cocoa, with 2 tablespoons of milk , using my "miso Muddler", sort of like conching. Then enough milk to make a cup of Hot Chocolate.