Sorry, your browser is not supported
To have the best experience using Skillshare, we recommend that you use one of these supported browsers.

Zack Kinslow

Content Manager, Skillshare



Baby Bourbon Vanilla Raisin

(image credit: Valley News)

My dream chocolate bar is inspired by Raaka's delicious Bourbon Cask Aged 82% Cacao, before which I never even knew that I liked dark chocolate! 

I'm calling it "Baby Bourbon Vanilla Raisin," and it would be somewhere between 75-85% cacao.

The beans would be aged in barrels from Tuthilltown Distillery in New York's Hudson Valley. These guys run an amazing place that's completely off-the-grid, and has a really great story behind it — I highly recommend visiting for a whiskey tasting. But I digress...back to the chocolate bar.

You'd probably get some vanilla flavors from the bourbon casks, and then I'd add a little more sweetness with raisins to top it off once it's in temper. 



(image credit: Mobile Cuisine)


Question for you guys over at Raaka (if you'd be so kind!) – do you think it'd be worth adding a drop of vanilla extract to enhance the vanilla flavors? Or would the aging in bourbon barrels be enough? I definitely don't want it to be overpowering.

Open to suggestions from fellow students as well. Thanks for reading this far! 



Please sign in or sign up to comment.