Fossa infuses cacao nibs from the Kokoa Kamili fermentary in Tanzania with Planteray Xaymaca Special Dry Rum. This rum is a blend from the Long Pond and Clarendon distilleries, distilled in double retort pot stills to express traditional Jamaican esters. The spirit-soaked nibs are stone ground with cane sugar and cacao butter to achieve a balanced dark chocolate format. This process preserves the true character of both the cacao and the spirit. Flavor & Texture Notes of overripe banana and tropical fruit. The texture is smooth with a heavy finish. Origin: Singapore (Maker), Tanzania (Cacao), Jamaica (Rum) Varieties: Kokoa Kamili Cacao Production Method: Spirit-infused cacao nibs, stone ground Dietary Notes: Vegan, Dairy-free, Soy-free, Gluten-free Pairs With: Black coffee, aged rum