Goodnow Farm

Goodnow Farms - Lawley's Rum 77%

55 g Fine Dark Chocolate
Regular price $27.30 USD
Sale price $27.30 USD Regular price

Ranked in the Top 100 Chocolates in the World.

Origin & Craftsmanship
This bar is a spirited collaboration between Goodnow Farms and Lawley’s Rum, combining single-origin cacao from Nicaragua’s El Carmen with the rich character of artisanal rum. Goodnow’s bean-to-bar process—focused on direct sourcing, thoughtful fermentation, and expert refining—is complemented by Lawley’s well-crafted rum influences, creating a chocolate with both depth and personality.

Flavor Profile
At 77% cacao, this bar balances deep dark chocolate richness with warm, molasses-like rum notes. The profile opens with robust cocoa intensity, flows into caramelized sugar and brown spice, and finishes with subtle rum warmth and vanilla character. The rum infusion adds aromatic complexity without overpowering the cacao, yielding a smooth, layered experience.

Tasting & Pairing Guide

Let a piece melt slowly on your tongue so the cocoa depth arrives first, followed by warm rum-like sweetness and spice.
Pair this bar with a small pour of Lawley’s Rum itself to echo the bar’s spirit-infused elements, or choose a rich aged sherry or Tawny Port to complement both rum warmth and dark chocolate intensity. For a non-alcoholic option, a spiced chai latte or a nutty cold-brew coffee highlights the rum’s caramel and vanilla tones beautifully. Serve with roasted pecans or fruitcake bites to further enhance the bar’s multi-layered character.

Summary

The Lawley’s Rum 77% bar from Goodnow Farms is a refined pairing of premium dark chocolate and barrel-inspired warmth. With its deep cocoa richness, nuanced rum influence, and elegant finish, it’s the perfect choice for anyone who loves chocolate with character, complexity, and just a hint of spirited flair.

Vegan, Gluten-Free, Soy-Free

Like coffee beans and wine grapes, different cacao beans have different flavors. By using beans sourced from only one farm or region we’re able to highlight the distinct flavor characteristics of that particular bean. Discovering those flavors is one of the joys of making (and eating) single-origin craft chocolate!

To make excellent chocolate we need to start with excellent beans. We’ve traveled throughout Latin America searching for the most flavorful beans, and have direct relationships with the farmers who grow and harvest them. By dealing directly with farmers we’re able to ensure we always receive the very best beans, which in many cases are fermented and dried to our custom specifications. Our direct trade model also allows us to pay significantly more than commodity or Fair Trade prices, and ensure that farming practices are sustainable and labor practices are equitable.

All of our chocolate is made at our 225 year old farm in Sudbury, Massachusetts. We start with cacao beans and sugar, and perform every step of the chocolate making process in-house, including carefully hand wrapping each bar. We’re also one of the only chocolate makers to use our own freshly pressed, single origin cocoa butter in our chocolate. Doing this is time consuming and difficult, but the result is exceptionally smooth and intensely flavorful chocolate.

We believe that great craft chocolate is “true to the bean,” – that the flavors apparent in the bar reflect the flavors hidden in the bean. We invite you to explore our website to learn more about the many steps involved in truly realizing the full flavor potential of single-origin chocolate cacao, from personal sourcing to painstakingly roasting, pressing cocoa butter, conching and more. What you discover will change the way you think about chocolate!

Cacao Beans, Organic Sugar, single Origin Cocoa Butter (Esmeraldas), Dark Rum

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.