Description
Hogarth loves Piña Coladas and wanted to recreate that iconic flavor of Rum, Pineapple and Coconut for this bar.
First they drench the cocoa nibs in dark rum and soak them for a few weeks to infuse the flavor, then they dry out the nibs to craft a 72% dark chocolate. When molding the bar, they sprinkle toasted coconut and dried pineapple on the back, adding a glazed cherry to finish this delicious cocktail-inspired bar.
