When we started out we wanted to create the best dark chocolate a Pastry chef could use and coincidentally we created a bar that pairs phenomenally well with our favorite wines. A must try for the purists.
Tasting notes: Full bodied, well rounded with notes of bitter, caramel, red fruit and nuttiness
Pairing tips: Merlot, Cabernet Sauvignon, Banyuls
Artwork:"Rivers" by Taj Francis
When we started out we wanted to create the best dark chocolate a Pastry chef could use and coincidentally we created a bar that pairs phenomenally well with our favorite wines. A must try for the purists.
Tasting notes: Full bodied, well rounded with notes of bitter, caramel, red fruit and nuttiness
Pairing tips: Merlot, Cabernet Sauvignon, Banyuls
Artwork:"Rivers" by Taj Francis


About Pure Chocolate Jamaica