Description THE CHOCOLATE: Utilizing infusion, Lucid Chocolatier has created a potent chocolate bar which carries the flavors of Port. They submerge nibs from their Marañon beans in a quality 10-year-old Tawny Port featuring developed and charismatic flavors. Produced in Portugal by Taylor’s, one of the first historic wine houses, then matched in rural New Zealand with quality beans from the Marañon valley in Peru, this is an extraordinarily unique offering. THE STORY: Lucid Chocolatier’s legendary Port bar. The chocolate bar that cemented them as one of the top makers in the country, and the bar that first broke through into international award success. When they first started making chocolate in 2019, infusing chocolate with whisky or rum was becoming a signature technique for many makers around the world. Johnty, not being taken by either of those, decided to give something different a go. The idea first came to mind when he was working as a chocolatier for Honest Chocolat in Matakana, where chocolate and wine tastings were often held. One of the regular customers came to the store one day and suggested a tasting of Port and chocolate instead. As a frequent traveller to Portugal, he said it was a match made in heaven, and there was no better drink to pair cacao with. This planted the seed for what would many years later become our breakthrough bar. Their initial tests surveyed 7 different styles and brands of Port, and it took 3 months before the results were deemed conclusive. A quality tawny was the preferred style, and Taylor’s was the maker. Whilst they tested the Ports, we also tested the origins. Their short ferment Marañon was the pick. The natural flavors of the cacao integrated perfectly with the port, and there really was no other suitable option. Lucid Chocolatier knew this bar was something very special. 1.8 oz
