Bourbon By Nino Marchetti / March 20, 2015 A little over a week ago I put up a story around the creative reusing of bourbon barrels after they’ve legally been used once for aging bourbon. One thing not really touched on in that post, but which we will cover more in-depth later, is the interplay of ex-bourbon barrels and coffee beans (hint: you end up usually with dessert coffee as a result). For now though, in the related world of beans and barrels, I’d like to focus your tastebuds for a moment on bourbon cask aged chocolate.That’s right, bourbon cask aged chocolate, made by Brooklyn, New York-based Raaka Chocolate. Now when I write aged chocolate, I’m actually referring to the organic, unroasted cacao beans the chocolate ultimately comes from. The beans themselves spend four weeks in ex-Berkshire Mountain Distillers bourbon barrels, which helps reportedly to enhance the chocolate with “with strong caramel, vanilla, and oaky deliciousness.”For those curious about the Raaka Bourbon Cask Aged Chocolate, it is 82% cacao drawn from Belize. Besides the virgin chocolate, other ingredients include organic, evaporated cane juice; organic maple syrup and organic cacao butter. Sound pretty decadent? It is, at least according to one review of it I read, which notes the chocolate bar “smells, well, a little like bourbon. There’s a vanilla note and some light peat along with some other more yeasty bread notes.”If that short descriptor is good enough for you, you can grab a bar of this chocolate off Amazon for around $8 for a 1.8 ounce nibble. I imagine it will pair quite nicely with a glass of fancy bourbon.