Tanzanian cacao from Kokoa Kamili fermentary is infused with Planteray Xaymaca Special Dry Rum, a Jamaican style rum fermented with natural wild yeast, and distilled in double retort pot stills.

Made into a 72% dark chocolate, the result is chocolate with rich aroma of overripe banana and tropical fruits with lingering finish of heavy and textured rum.

Delivery information: This product is perishable and the Perth climate can be harsh in Summer. We will do our best to ship this product when the weather forecast is not so hot but we can't always guarantee it won't be affected so please choose delivery as an option as a last resort.