Goodnow Farm

Goodnow Farms - Lawley's Rum 77%

55 g Fine Dark Chocolate
Regular price $36.00 USD
Sale price $36.00 USD Regular price

The World's Top Dark Chocolate Bars With An Infusion Or Flavouring 2024

International Chocolate Awards 2024 - Bronze

Goodnow Farm Chocolate has once again teamed up with Boston Harbor Distillery, drawing inspiration from the success of their Putnam Rye Whiskey bar to create a new collaboration—this time with the rich, bold flavors of Lawley’s Dark Rum.

This exceptional chocolate bar begins with the same high-quality Ecuadorian cacao nibs used in Goodnow’s award-winning Esmeraldas bar. These nibs are carefully soaked in over 50 bottles of Lawley’s Dark Rum, allowing the intricate rum flavors to deeply infuse into the cacao. After a precise drying process, the nibs are stone-ground with freshly pressed, single-origin Esmeraldas cocoa butter, resulting in a chocolate that is not only intensely flavorful but incredibly smooth.

The combination of the rum’s sweet molasses and caramel notes with the berry jam undertones of the Esmeraldas cacao creates a rich, harmonious blend of chocolate and rum that delights the palate with every bite.

For those interested in the origins of the Esmeraldas cacao, it comes from the Salazar family farm in Ecuador, known for its fine flavor beans. To learn more about the beans, the distillery, or the chocolate-making process, visit Goodnow’s dedicated pages on fine cacao, sourcing, and chocolate creation.

This collaboration is a perfect blend of craftsmanship and flavor, bringing together two iconic Massachusetts producers in a bar that celebrates both local traditions and exceptional taste.


Vegan, Gluten-Free, Soy-Free

Like coffee beans and wine grapes, different cacao beans have different flavors. By using beans sourced from only one farm or region we’re able to highlight the distinct flavor characteristics of that particular bean. Discovering those flavors is one of the joys of making (and eating) single-origin craft chocolate!

To make excellent chocolate we need to start with excellent beans. We’ve traveled throughout Latin America searching for the most flavorful beans, and have direct relationships with the farmers who grow and harvest them. By dealing directly with farmers we’re able to ensure we always receive the very best beans, which in many cases are fermented and dried to our custom specifications. Our direct trade model also allows us to pay significantly more than commodity or Fair Trade prices, and ensure that farming practices are sustainable and labor practices are equitable.

All of our chocolate is made at our 225 year old farm in Sudbury, Massachusetts. We start with cacao beans and sugar, and perform every step of the chocolate making process in-house, including carefully hand wrapping each bar. We’re also one of the only chocolate makers to use our own freshly pressed, single origin cocoa butter in our chocolate. Doing this is time consuming and difficult, but the result is exceptionally smooth and intensely flavorful chocolate.

We believe that great craft chocolate is “true to the bean,” – that the flavors apparent in the bar reflect the flavors hidden in the bean. We invite you to explore our website to learn more about the many steps involved in truly realizing the full flavor potential of single-origin chocolate cacao, from personal sourcing to painstakingly roasting, pressing cocoa butter, conching and more. What you discover will change the way you think about chocolate!

Cacao Beans, Organic Sugar, single Origin Cocoa Butter (Esmeraldas), Dark Rum

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.

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