Soma Stratus, with Icewine lees

The original idea was to infuse cacao with oak. After an inspired talk with friends at Stratus Vineyards in Niagara-on-the-Lake, winemaker J-L Groux sent over an oak barrel partially filled with the residual yeast and grape skins from the winemaking process known as “lees”. They roasted up a batch of cacao beans and added the roasted nibs to the barrel, rolling it around to make sure things were well mixed.

3 months later, an aromatic wine infused cacao emerged. After grinding the nibs, refining and conching - the Stratus bar was born, an experimental and elegant chocolate bar with the subtle flavor of a Stratus wine.

Tasting notes of grapes, wild honey, blackcurrant, walnut, honeysuckle and blue cheese.