Description
This 68% dark chocolate bar utilizes a technical infusion process to incorporate the concentrated flavors of vintage Port. It represents a marriage between Portuguese winemaking and single-origin Peruvian cacao.
Craft & Origin
Johnty Tatham produces this bar in Masterton, New Zealand, using a signature infusion technique that helped establish Lucid’s international reputation. Cacao nibs from short-ferment Marañón beans, sourced from the Marañón Valley in Peru, are submerged in 10-year-old Tawny Port. The Port is produced by Taylor’s, one of Portugal’s oldest and most historic wine houses. This submersion allows the nibs to fully absorb the charismatic, developed notes of the wine before they are refined into the final chocolate. The process is the result of extensive testing across multiple Port styles and cacao origins to find the ideal integration of natural cacao tannins and fortified wine aromatics.
Flavor & Texture
Primary notes of dried plum, oak, and deep cocoa. The texture is smooth and refined with a dense, structured melt.
How to Use
Savor this bar alongside a piece of aged Stilton or enjoy it as a digestif after a meal.
Why We Like It
We value the technical success of the nib-aging process and the sophisticated integration of Taylor’s Tawny Port with the Marañón cacao.
Technical Details
- Size: 50g
- Origin: Masterton, New Zealand
- Varieties: Short-ferment Marañón Cacao (Peru)
- Production Method: Bean-to-bar (Port-infused nibs)
- Dietary Notes: Soy-free, dairy-free ingredients
- Pairs With: Blue cheese, walnuts, dark berries