Rum & Chocolate Pairing

Every Tuesday, Thursday ...

Hours: Each session is for a period of 45 minutes. The first session will start at 5:30 PM and the last session will be at 9:30 PM (ending at 10:15 PM)
Location: Cocoa Mill
Cost: US $85++ per person (excluding service charge and taxes)

Inspired by the rich history of cocoa production in Saint Lucia and other Caribbean Islands, our in-house Chocolatier, Chef Paul, has created pieces of delectable chocolaty goodness, each paired with a fine selection of locally produced rums.

This curated experience showcases the best of the Cocoa and Rum World in our very own chocolate production house - Cocoa Mill. In this interactive tasting, you will experience eight different selections of chocolate and rums which have been paired to bring out the vibrant and robust flavors unique to each one.

RUM & CHOCOLATE PAIRING MENU

PAIRING ONE - 70% GUANAJA CHOCOLATE
Composition
Cocoa 70% (min), Sugar 28%, Fat 84%

Notes
Bittersweet & Elegant. Guanaja takes on a remarkable bitterness, revealing a range of warm, aromatic notes. It is often described as having a more "masculine" profile due to these characteristics.

RHUM COPALLI ORGANIC BARREL RESTED – BELIZE
Appearance
Light amber with golden hues, reflecting is barrel aging. It’s warm, color, suggests a relatively short maturation period compared to older rums.

Aroma
Rich with woody oaky notes and a touch of vanilla. Hints of caramel, and tropical fruit, such as banana and citrus, complement its subtle herbal undertones.

Taste
Smooth and well-rounded with flavors of caramel and buttered toffee. Tropical fruit, particularly banana and citrus, balances the rum’s subtle spicy warmth from barrel aging.

Finish
Medium-length finish, with a light, oaky dryness and gentle spice. The smooth warmth fades slowly, leaving a soft, slightly sweet aftertaste with a hint of vanilla.

PAIRING TWO - 64% MANJARI CHOCOLATE
Composition
Cocoa 64% (min), Sugar 35%, Fat 39%

Notes
A bright acidity and notes of red berries. Manjari offers a fresh tangy flavor with a delicate finish recalling toasted nuts and dried fruits.

HAVANA SELECCION DE MAESTROS – CUBA
Appearance
Deep amber with golden highlights, reflecting its careful aging process in oak barrels.

Aroma
Warm and inviting with prominent notes of vanilla, honey and oak. Hints of dried fruits like raisins and apricots, along with a subtle spice and a touch of citrus zest.

Taste
Smooth and full-bodied with rich flavors of oak, dark caramel, and spice. A honeyed sweetness and tropical fruit characters, like figs and dried oranges, create a well-rounded flavor profile.

Finish
Medium to long, with a lingering warmth of spice and oak. A soft, sweet aftertaste of caramel and citrus leaves a balanced, smooth finish.

PAIRING THREE - 61% EXTRA BITTER CHOCOLATE
Composition
Cocoa 61% (min), Sugar 37%, Fat 39%

Notes
A powerful blend of fine cocoa beans, creating a bold, full-bodied chocolate. The flavor is intensely bitter with nutty and slightly sour undertones.

HAMPDEN PAGOS 2023 – JAMAICA
Appearance
Deep amber with reddish-brown hues, reflecting its rich aging and wood influence.

Aroma
Bold and complex, featuring the signature funky ester notes of Jamaican rums. Intense tropical fruit aromas of banana and pineapple, with hints of clove, oak, honey, and smoke.

Taste
Full-bodied and rich with robust fruit flavors—mango, banana, and papaya—balanced by spicy oak and a slight smokiness. A touch of black pepper adds depth.

Finish
Long and warm, with a spicy kick and lingering tropical fruit notes. The funky esters persist, leaving a dry, smoky aftertaste with satisfying warmth.

PAIRING FOUR - 66% GUANAJA WITH NUTS CHOCOLATE
Composition
Cocoa 66% (min), Sugar 28%, Fat 84%

Notes
A balance of bitterness and sweetness with a pronounced bittersweet taste. Complex layers of flavor include hints of dried fruits like raisins or figs, along with subtle floral and earthy undertones.

VIEUX SAJOUS 5 YRS – HAITI
Appearance
Deep amber to light mahogany with golden highlights, indicating its age and oak barrel influence.

Aroma
Rich oak and spicy wood notes, complemented by dried fruits like raisins and apricots. Undertones of honey and vanilla, with light herbal and earthy notes adding depth.

Taste
Smooth and full-bodied with oak, spice, and smokiness. Sweet caramel balances dark fruit flavors and subtle herbal earthiness. A slight pepper warmth adds complexity.

Finish
Medium to long, with lingering oak and spice. A gentle warmth and slight dryness from the oak leave a satisfying aftertaste.

PAIRING FIVE - 40% MILK CHOCOLATE
Composition
Cocoa 40% (min), Milk 10%, Sugar 30%, Fat 20%

Notes
A creamy texture with a balanced sweetness. The caramelized and dairy notes create a rich, comforting flavor.

BRUGAL 1888 – DOMINICAN REPUBLIC
Appearance
Deep amber with rich golden highlights, showcasing its extended aging in oak barrels.

Aroma
Caramel, vanilla, and toasted oak dominate, with hints of honey, dried fruits (raisins and apricots), and a subtle spice of cloves and cinnamon.

Taste
Full-bodied and smooth, featuring rich caramel, honey, and buttery toffee flavors. The oak influence adds slight smokiness, complemented by dark fruit notes and warming spices.

Finish
Long and warm, with lingering oak, spice, and a hint of dark chocolate. A smooth, refined aftertaste with a touch of vanilla.

PAIRING SIX - 66% CARAÏBE CHOCOLATE
Composition
Cocoa 67% (min), Sugar 32%, Fat 40%

Notes
Balanced and roasted, Caraïbe features rich chocolate and toasted nut flavors with a slight hint of woodiness. Often described as a “feminine” chocolate due to its delicate sweetness.

CHAIRMAN’S RESERVE FORGOTTON CASK – SAINT LUCIA
Appearance
Deep mahogany with slow-moving legs that cling to the glass.

Aroma
Oak, caramel, and vanilla dominate, with dried fruits (raisins, apricot) and warm spices (cinnamon, nutmeg). A touch of molasses and dark chocolate.

Taste
Rich caramel and toffee, with tropical fruits (ripe banana, mango) interwoven with oak and hints of smokiness.

Finish
Smooth and velvety, with lingering sweetness and a touch of oak and spice.

PAIRING SEVEN - 100% WHITE CHOCOLATE
Composition
35% Cocoa Butter, Milk Powder, Sugar 30%, Fat 20%

Notes
Smooth and creamy with a rich, buttery texture. White chocolate has a luxurious mouthfeel with caramel and milky notes.

CHAIRMAN’S RESERVE MASTER SELECTION – SAINT LUCIA
Appearance
A rich amber to deep golden color, hinting at extended aging. Smooth and luxurious in appearance.

Aroma
Complex and inviting, with dried fruits (figs, raisins, prunes), tropical fruit (banana, pineapple), and oak-forward notes. Vanilla, caramel, molasses, and subtle spices (cinnamon, nutmeg) add depth.

Taste
Smooth and rich with oak, dark fruit, and brown sugar. Sweet tropical fruit notes lead into caramelized sugars, honey, and warm spice. Vanilla and oak create a sophisticated balance.

Finish
Long, smooth, and warming. Gentle spice lingers with oak and a slight sweetness. The velvety finish leaves a refined aftertaste of dried fruit and spice.

PAIRING EIGHT - 100% WHITE CHOCOLATE
Composition
35% Cocoa Butter, Milk Powder, Sugar 30%, Fat 20%

Notes
White chocolate has a smooth and creamy texture that melts easily on the tongue, creating a luxurious mouthfeel. The high cocoa butter content gives white chocolate a rich, buttery taste, reminiscent of dairy cream. Smooth Caramel and Milky aftertaste.

SIX SAINTS – GRENADA
Appearance
Light gold with pale amber tones, reflecting its smooth and approachable nature, with just a hint of barrel aging.

Aroma
Fresh and vibrant, featuring tropical fruit notes like pineapple, mango, and papaya. A subtle citrus and floral undertone, with a light touch of vanilla.

Taste
Smooth and well-balanced with bright tropical fruit flavors—citrus, pineapple, and banana. A light spice and vanilla note add complexity.

Finish
Clean and refreshing, with lingering tropical fruit and a touch of citrus zest. Crisp and easy drinking.