Schell Praline Chocolate - Jamaica Rum 70%, 100g

Praline Chocolate – Jamaica Rum

Made with 7-year-old rum from Jamaica, offering the taste of the Caribbean, paired with fine dark chocolate.

Caribbean Delight: Praline Chocolate – Jamaica Rum – A Fusion of Exotic Aroma and Noble Sweetness

This Praline Chocolate – Jamaica Rum offers a touch of the Caribbean. Its ganache has been refined with 7-year-old rum from Jamaica.

For the production of rum, molasses, which is a byproduct of sugar manufacturing, is mixed with water to form a mash. During fermentation, an alcohol content of between 4 and 5 percent is achieved. It is then distilled twice, reaching an alcohol volume of 65% to 75%. The quality of the rum can also vary depending on the distillation process. In the Pot Still method, a certain amount is placed into the still and distilled, resulting in a rum with abundant aromatic substances and alcohol. In the continuous column still process, new mash is constantly added, which saves time and effort and allows for larger production quantities.

If rum is bottled immediately after distillation, it is an "Original Rum." A "White Rum" is produced by storing it in steel containers and subsequent dilution. In contrast, a brown rum is created by aging it in wooden barrels that previously held Bourbon. The barrel and the climate during storage influence the color and taste. Aging can last between 6 months and several decades. Afterward, it is up to the distillery whether to bottle a Blend, Cask Strength, or Single Cask Rum.

Exotic Indulgence: Jamaica Rum-Filled Chocolate – A Historical Journey Through Seafaring and Sailor Traditions

The discovery of rum took place in the 17th century. It is a byproduct of sugarcane cultivation, as it is obtained from molasses or finely chopped sugarcane. Its exact origin is not clearly discernible, with Barbados, Hispaniola, or Cuba being possible contenders. Throughout the 17th century, rum spread across the colonies and was mentioned multiple times in writing around 1650. Since the molasses used was previously considered waste and even destroyed, rum production offered a way to still generate profit from it. Approximately one kilogram of molasses could be obtained from two kilograms of finished sugar. Consequently, rum was produced across almost all of Barbados, and the oldest documented distillery has been producing since 1703. Over time, the profit of sugarcane growers from distilling and selling rum and molasses became so high that they could cover their operating costs with it, resulting in pure profit from sugar sales.

Seafaring also increased rum's recognition. However, the majority of rum was consumed on Barbados and surrounding colonies. It is presumed that the minimal export of approximately 1000 liters to Europe was due to the product's quality not being pleasant for the European palate. In the 18th century, however, Barbados supplied about 3 million liters of rum to the North American mainland. This export to America initiated trade between the colonialists and the indigenous peoples there. To make the taste of rum more agreeable, it was mixed with water, sugar, molasses, cinnamon, clove, mint, or lime and lemon juice.

Over time, more rum was distilled in America itself, partly due to exchange with Jamaica. There, rum distilleries could not establish themselves to the same extent as on Barbados. Furthermore, various foodstuffs had to be exported to Jamaica, as most of the island was planted with sugarcane. In exchange, ships loaded molasses. Consequently, many rum distilleries emerged in American port cities to minimize the transport distance of molasses. The drink is often associated with pirates. This may seem logical when considering that they had their shipping routes in the waters of the Caribbean and North America. During their raids in that area, rum was often the main loot.

However, it wasn't only pirates as seamen who enjoyed rum; sailors of the British Navy were introduced to it from the very beginning of rum distillation. Rum was part of the daily food ration aboard a ship until 1970. The use of rum stemmed from the fact that it was produced locally and therefore available when the British Navy was in the Caribbean. Secondly, rum was more durable than beer or water at the prevailing temperatures there. Wine and brandy were also already part of the ship's provisions. A commander might have resorted to diluting the rum to ensure the sailors' fitness for duty.

Ingredients

• 20% dark chocolate (cocoa 70% minimum, cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, vanilla extract)
• 39% milk chocolate (cocoa 38% minimum, sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soy lecithin, vanilla extract)
• Cream
• Cocoa butter
• 6% original Jamaica Rum
• Neutral alcohol
• Glucose
• Salt
• May contain traces of nuts.
• Artisanally crafted.