Cool Beans - September 23, 2024
Here are the latest exciting bars we’ve tracked down, with a focus on bars using spirits and other hard beverages. Let us know when you see new ones and we’ll include them!
Lurka Mezcal & Sal de Gusano—To celebrate Mexican independence day on September 16, Lurka in San Sebastian released this bar highlighting Mexican ingredients. The bar is made with cacao from the Zoque jungle in Tabasco with mezcal from Casa Rieleras and a touch of worm salt (typically a blend of sea salt, crushed and dehydrated agave worms, and chili peppers), a delicacy of the Aztec emperors that sometimes accompanies mezcal in the region. This is a limited edition bar, so hurry!
French Broad Fall Caramel Collection—The Asheville favorites are releasing only one batch of this collection of caramels with autumn-inspired flavors, so when they’re gone, they’re gone. Bourbon Caramel and Apple Cider Caramel have out attention!
Ratio Cocoa The Beer Bar—We missed this one when it came out this summer! The Beer Bar from this Victoria, Australia maker is made in collaboration with Coconspirators Brewing using brewing malt, roasted barley, and rolled oats in a 63% bar. If anyone in Australia has tried this, let us know what you thought!
Dick Taylor Orange Bourbon Pecan—This annual favorite is back just in time for fall! Orange peel and maple-soaked pecans candied in maple syrup are added to 65% Belize dark chocolate. A smooth melt and crunchy bits of pecan add a fun contrast of textures.
Goodnow Farms Demon Seed—You’ll hear more about this bar in tomorrow’s episode of the Bean to Barstool podcast, but Goodnow’s Demon Seed bar is back! The bar is made in collaboration with Boston Harbor Distillery. Goodnow uses 55 bottles of Boston Harbor Demon Seed whiskey (made with scorpion pepper, maple syrup, and ginger) and maple syrup from Severance Maple to make this 77% bar made with Colombian cacao.
Moka Origins Mexican Spice—Formerly the Mexican Hot Chocolate bar, this seasonal favorite is made with cinnamon, vanilla, and cayenne pepper stone-ground into 58% dark chocolate.