This chocolate is made with a blend of our cacao nibs that are aged in High West Distillery bourbon whiskey barrels for several months. This process provides subtle notes of the charred, white American Oak and light hints of bourbon whiskey. We found that ageing the nibs in a fresh whiskey barrel has an interesting effect on the final flavour of the chocolate. This is by no means a whiskey-flavoured chocolate, but the flavour of the whiskey is detectable. What really stands out is the "mellowing" effect of the oak whiskey barrel. The chocolate tastes a bit "softer around the edges" and has a pleasant aroma and aftertaste. Due to this unique ageing process, this chocolate is extremely limited. High West is one of our local whiskey distilleries in Park City and is the go-to whiskey for those who want a little taste of the high mountain west.
Tasting Notes: Honey Nougat, Oak, Whiskey
Cacao Percentage: 75%
2018 SILVER AT THE ACADEMY OF CHOCOLATE AWARDS
Cacao, Organic Cane Sugar, Organic Cocoa Butter
Davies and Stout spent about a year researching and testing different methods of chocolate making before they launched Ritual Chocolate in Denver, eight years ago. They started with one bar and slowly added more over time. Now, they have 13 bars and make everyone at their shop on Iron Horse Drive.