I recently talked with Serge Savchuk, owner and chocolate maker at Vaka Chocolate in London, Ontario. We talked about the inspiration behind his spirits-infused or -inspired bars, including bars made with whisky, absinthe, gin, and rum, using spirits from North of 7 Distillery and Junction 56 Distillery. We also talked about what motivates him in developing unique inclusion, like his unexpected dill pickle and peanut butter bar.
What I was left with from this conversation was Serge's childlike sense of wonder at what flavor can do, an idea that has been central to Bean to Barstool since we launched nearly 5 years ago.
We also discussed bars from Rozsavolgyi, Ritual, and Soma.
You can learn more about Vaka Chocolate on their website or on Instagram.
Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.
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