Dark chocolate with liquor Bundle

Discover Auro - Dark chocolate 70% rum infused made with the finest cacao beans grown in Saloy Estate, Davao, and carefully infused with Don Papa -- a premium aged, single island rum. This bar is the perfect harmony of craft Filipino chocolate and liquor.

​This Definite bar is infused with rum from Brugal. Let the chocolate melt slowly on your tongue and feel the distinctive rum flavor dance around your taste buds. Tasting notes in this chocolate are dried fruits and molasses.

​The cacao in this Metiche bar was infused for more than two months in Mezcal, a traditional Mexican spirit.

Mezcal is naturally smokey and the beans used in this bar are more fruity. The smokiness of the Mezcal combined with the fruityness of the beans make this bar one of Metiche's best sellers, as well as one of their favorites because of its unique flavor!

To enhance the taste of their local cacao from the southern Brazilian state of Bahia, and make it even more local, Baianí created a recipe based on the most famous Brazilian cocktail: Caipirinha! Making this bar requires time, 3 different processes and a lot of labor, but it is oh so worth it! Cacao is infused in Cachaça for at least 30 days, processed into a silky chocolate bar and then sprinkled with caramelized sugar and cachaça-infused dehydrated lime zest. In keeping with Baianí’s standard of excellence, they use one of the best cachaças in the world, Cachaça Da Tulha, aged in Jequitibá wood barrels. The result: a delicious and harmonious recipe.

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​Mestiço’s award-winning 72% Cachaça and Amburana bar is made with the same cocoa and formulation as their 72% Forastero bar. Cacao nibs are soaked in craft cachaça aged in Amburana Barrels prior to making the chocolate.

Amburana is a Brazilian native wood that brings a sweet and aromatic note to the cachaça. The resulting chocolate gets alcoholic notes, along with molasses and the sweetness of Amburana. It was awarded four times in 2022, with two silver medals from AoC and ICA, and two special awards by ICA for cacao flavoring and usage of self-pressed cacao butter.