Candles

The 72% dark chocolate with Planteray Xaymaca rum from Fossa was born from a collaboration between Fossa Chocolate and Planteray Rum. It combines organic Tanzanian cacao from the Kokoa Kamili fermentation center with Planteray Xaymaca Special Dry Jamaican rum, made from a blend of spirits from the historic Long Pond and Clarendon distilleries.

Fermented with natural wild yeasts and distilled in traditional double-retort copper stills, this rum brings an intensely fruity aromatic character. The cacao nibs are infused with rum, then stone-ground with organic cane sugar and cacao butter in small batches in Singapore.

On the palate, this bar reveals rich notes of very ripe banana and tropical fruits, balanced by the cacao's tannins. Its melting texture leaves a lingering rum finish. Best savored slowly, on its own or with a black coffee, espresso, or neat Jamaican rum.

Characteristics
Type: Rum-infused dark chocolate
Size: 50 g (approximately 1.76 oz)
Cacao content: 72%
Cacao origin: Kokoa Kamili, Tanzania
Rum used: Planteray Xaymaca Special Dry
Rum origin: Jamaica, Long Pond and Clarendon distilleries
Rum production: Fermentation with natural wild yeasts and distillation in double-retort copper stills
Production method: Cacao nibs are infused with rum, then stone-ground in small batches
Tasting notes: Very ripe banana, tropical fruits, and a lingering rum finish
Texture: Melting
Suggested pairings: Black coffee, espresso, and neat Jamaican rum
Ingredients: Cacao, cane sugar, cacao butter, rum
Special features: Vegan recipe, free from dairy, soy, wheat, and tree nuts; gluten-free according to the manufacturer
Allergen information: Manufactured in a facility that also processes tree nuts and milk
Production: Singapore
Collaboration: Fossa Chocolate and Planteray Rum
Brand: Fossa Chocolate

The 73% dark chocolate with reposado mezcal from Cuna de Piedra combines cacao from a single farm in Comalcalco, Tabasco, with a mezcal made from 100% Espadín agave. Made in Monterrey, Mexico, this bar pairs the intensity of roasted cacao with the spirit’s woody notes.

The mezcal from master mezcalero Cutberto Santiago comes from Santiago Matatlán, Oaxaca. The agaves are crushed using a traditional stone mill called a tahona, then the juice is fermented in oak vats, distilled twice in copper stills, and aged for two years in white oak barrels. To complement its woody aromas, Cuna de Piedra uses an extended roast specially adapted to cacao from Tabasco.

On the palate, this bar reveals deep notes of roasted cacao and smoky oak, followed by the warm sweetness of agave, with a smooth, melting texture. It pairs well with reposado mezcal, aged tequila, smoked gouda, or dark-roasted espresso.

Available in 35 g and 60 g sizes, this bar is a non-alcoholic finished product, according to the manufacturer, despite the use of mezcal in its preparation.

Features
Type: Dark chocolate with reposado mezcal
Available sizes: 35 g (approx. 1.2 oz) and 60 g (approx. 2.1 oz)
Dimensions of the 60 g bar: 7.2 × 15 × 0.7 cm
Cacao content: 73%
Cacao origin: A single farm in Comalcalco, Tabasco, Mexico
Mezcal used: Reposado mezcal made from 100% Espadín agave
Mezcal origin: Santiago Matatlán, Oaxaca, Mexico
Master mezcalero: Cutberto Santiago
Mezcal production: Crushed in a tahona, fermented in oak vats, distilled twice in copper stills, and aged for two years in white oak barrels
Production method: Bean-to-bar, with artisanal mezcal infusion
Cacao roast: Extended, to complement the woody notes of the mezcal
Tasting notes: Roasted cacao, smoky oak, and agave sweetness
Texture: Smooth and melting
Suggested pairings: Reposado mezcal, aged tequila, smoked gouda, and dark-roasted espresso
Ingredients: Cacao beans, cane sugar, reposado Espadín mezcal
May contain: Traces of wheat, soy, milk, tree nuts, egg, and peanuts
Special features: Non-alcoholic finished product, vegan recipe, and no emulsifiers
Made in: Monterrey, Nuevo León, Mexico
Brand: Cuna de Piedra

The 73% dark chocolate with Cuna de Piedra joven mezcal combines cacao from Soconusco, Chiapas with a young, unaged mezcal made from Espadín agave. Made in Monterrey, Mexico, this bar brings together the deep notes of cacao and the aromatic freshness of a traditional Oaxacan spirit.

The mezcal comes from Santiago Matatlán in the central valleys of Oaxaca. The agaves are crushed using a traditional stone mill called a tahona, then the juice is fermented in oak vats and distilled twice in clay stills. The mezcal is added to the chocolate during the final stages of refining to preserve its citrus and herbal notes.

On the palate, the notes of agave, citrus, and subtle herbal smoke balance the earthy character of the cacao, with a smooth, velvety texture. Enjoy at room temperature, on its own or paired with an artisanal mezcal, a blanco tequila, or a citrusy IPA.

Available in 35 g and 60 g sizes, this bar is a non-alcoholic finished product, according to the manufacturer, despite the use of mezcal in its preparation.

Product Details
Type: Dark chocolate with joven mezcal
Available sizes: 35 g (approx. 1.2 oz) and 60 g (approx. 2.1 oz)
Cacao content: 73%
Cacao origin: Soconusco, Chiapas, Mexico
Mezcal used: Young, unaged mezcal made from 100% Espadín agave
Mezcal origin: Santiago Matatlán, Oaxaca, Mexico
Mezcal production: Crushed in a tahona, fermented in oak vats, and distilled twice in clay stills
Production method: Bean-to-bar, with mezcal added during the final stages of refining
Tasting notes: Agave, citrus, herbs, subtle smoke, and earthy cacao
Texture: Smooth and velvety
Recommended serving: At room temperature
Suggested pairings: Artisanal mezcal, blanco tequila, and citrusy IPA
Ingredients: Cacao beans, cane sugar, young Espadín mezcal
May contain: Traces of wheat, soy, milk, tree nuts, egg, and peanuts
Features: Non-alcoholic finished product, vegan recipe, and no emulsifiers
Made in: Monterrey, Nuevo León, Mexico
Brand: Cuna de Piedra

The 68% dark chocolate with port from Lucid Chocolatier combines cacao from Peru’s Marañón Valley with Taylor’s 10-year-old Tawny port, from the historic Portuguese house. The cacao nibs are immersed in the port to absorb its aromas before being transformed into chocolate.

On the palate, this bar reveals notes of prunes, oak, and intense cacao. Its smooth, refined texture, with a dense and structured melt, makes it an ideal after-dinner treat. It pairs well with aged Stilton, other blue cheeses, walnuts, or small black fruits.

Made by Johnty Tatham in Masterton, New Zealand, it follows a bean-to-bar approach. Its infusion technique is the result of extensive experimentation combining different styles of port and cacao from various origins to balance the cacao’s natural tannins with the aromas of the fortified wine.

Characteristics
Type: Port-infused dark chocolate
Size: 50 g
Cacao content: 68%
Cacao: Short-fermented Marañón cacao
Cacao origin: Marañón Valley, Peru
Wine used: Taylor’s 10-year-old Tawny port
Wine origin: Portugal
Production method: Bean-to-bar, with cacao nibs infused in port
Tasting notes: Prunes, oak, and intense cacao
Texture: Smooth and refined, with a dense and structured melt
Suggested pairings: Aged Stilton, blue cheeses, walnuts, and small black fruits
Special features: Soy-free, dairy-free recipe
Chocolatier: Johnty Tatham
Made in: Masterton, New Zealand
Brand: Lucid Chocolatier

The 72% dark chocolate with Sauternes by Lucid Chocolatier combines single-harvest VRAE-99 Peruvian cacao with Sauternes wine from Bordeaux. The cacao nibs are infused with the wine, then dried before being made into chocolate. This preparation brings together the floral and fruity characteristics of the cacao with the honeyed notes of the Sauternes.

On the palate, this bar reveals notes of peach, apricot, honey, and citrus, with a smooth texture that melts slowly. It can be enjoyed on its own or with Sauternes, late-harvest wine, creamy blue cheese, or hazelnuts.

Made by Johnty Tatham in the Wairarapa coastal region of New Zealand, it follows a bean-to-bar approach. The organic cacao comes from Juan Laura and his family farm in Pichari Alta, in the Cusco region of Peru. Precise roasting and controlled conching bring out its aromas.

Inspired by Johnty's discovery of Sauternes in 2019, this creation is part of the Infusion 002 collection. In 2025, it won a silver medal at the Academy of Chocolate Awards in London, as well as a bronze medal and a special award in the alcohol category at the International Chocolate Awards World Finals.

Characteristics
Type: Dark chocolate infused with Sauternes wine
Size: 50 g
Cacao content: 72%
Cacao variety: Single-harvest VRAE-99
Cacao origin: Pichari Alta, Cusco region, Peru
Cacao producer: Juan Laura and his family farm
Wine origin: Sauternes, Bordeaux, France
Production method: Bean-to-bar, with cacao nibs infused with Sauternes, followed by drying, roasting, and controlled conching
Tasting notes: Peach, apricot, honey, and citrus
Texture: Smooth, slow-melting
Suggested pairings: Sauternes, late-harvest wine, creamy blue cheese, and hazelnuts
Ingredients: Cacao mass* (cacao nibs, Sauternes), cane sugar. *Organic
Contains: Sulfites
May contain: Milk, wheat, gluten, and tree nuts (almonds, hazelnuts, pecans, macadamia nuts, pistachios)
Special feature: Soy-free
Collection: Infusion 002
Chocolatier: Johnty Tatham
Made in: Wairarapa, New Zealand
Brand: Lucid Chocolatier