Barrel-Aged Chocolate

Taking inspiration from wine and spirits to impart new flavors to cacao

Barrel-Aged Chocolate
Ecuador-based To’ak offers a range of barrel-aged bars. (Juan Carlos Bayas)
From the Sep 30, 2021, issue

Barrel aging is a key process in wine and spirits production. Lately, chocolate roasters have discovered that using Bourbon, rum, Port, Sherry, Sauternes and Cognac barrels to age their cacao nibs or finished chocolate can impart a variety of flavors like caramel, vanilla and cherry to their products. Learn more about the process and get Wine Spectator recommendations for bars made in Brooklyn, Ecuador and beyond.

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