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Most of us appreciate fine chocolate and by the fact that you're
visiting this website, I assume you appreciate good whisky too,
but can a combination of whisky and chocolate really work? Can
these flavours really harmonise rather than one overpowering the
other in a gungy cacao mess? I think so, as do various attendees
of my recent tastings who had the pleasure of sampling not only
some fine drams, but also some of the highest quality chocolates
which one could say, were also rather on the unusual side!
Intrigued? Then read on as I attempt to push the boundaries of
taste experience further forward by matching master distillers
with master chocolatiers.
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Slàinte Mhath
Keith
Wood
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My No. 1 or main partner for chocolate is Frau Franz, of;
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A
note from the author;
for the best
experience one should savour the chocolate(s) and whisky 2-3
seconds apart, not together in the mouth.
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Masterclass
by Whisky Emporium, chocolates by
Franz, Domori & Hachez
November 2009;
Adendum to November Masterclass; This masterclass comprised
six whiskies, not three as originally reported, but three of
the whisky & chocolate pairings didn't quite work out as I
expected, so I omitted them from the initial notes. I have
now revisited the pairings and found better matches, so the
last three whiskies are finally being added.
Masterclass
by Whisky Emporium, chocolates by Franz
October 2009; |
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