Chocolate and Single Malt Whisky
A marriage made in heaven.
Combining single origin chocolate sourced from the highest quality cocoa beans available and single malt whisky from selected distilleries will be the biggest taste explosion one can have. This combination opens a floodgate of flavours!
The Oban 14 combined with the Cru Sauvage will do this justice. It is recommended to follow a certain procedure to get the best sensuous delight possible.
First, break off a small piece of chocolate. By doing so, you will hear a “snap,” a breaking of the chocolate. The snap becomes more distinctive with the increase of the cacao content in the chocolate. The sound also reveals the fine-ness and structure of the chocolate. Then rub a piece of chocolate between the thumb and index finger. The chocolate will melt and release aroma components. Put the chocolate in your mouth and let it melt on your tongue. Close your eyes and take in the diversity of the aromas. Now take a small sip of whisky and let the flavours combine in your mouth. It will give you a sensation that everyone would describe differently. I let the individual decide whatever description comes to their mind. (Just ensure there are no children around when you express yourself!)
The Oban 14 originates from one of the smaller distilleries in the Scottish Highlands. This beautiful scotch presents a magnificent balance between malt and peat. Flavours of pears, sea salt, heather, toasted barley, and a touch of earthy peat smoke make this one a favorite, from novices to experts alike.
The Cru Sauvage Chocolate is made with 68% cocoa mass from wild cocoa beans that come from the Amazon region of Beni, Bolivia. The substantial and harmonious cocoa flavors of the Cru Sauvage are well complemented with the freshness of the lemon and the fruitiness of the grapefruit. The traditional gentle processing method (60 hours conching) unfolds the intense dried prune bouquet and vanilla in its most exquisite way. The exceptionally pleasant fruit acidity and the long-lasting ending make the Cru Sauvage with its cocoa content of 68% a unique culinary experience.
Another perfect match would be the Grand Cru Arriba 72% – 72h chocolate with the TE BHEAG (Chey Vek) Scotch Whisky.
The Arriba 72% – 72h Grand Cru couverture is made of “Nacional” noble cacao Arriba from the region Esmeraldas, Ecuador
The cacao flavour is enhanced through the intensive coffee and liquorice notes making Arriba an unforgettable experience for the senses. The traditional, gentle processing method (72 hours conching) develops a powerful prune bouquet, which finishes with a light, almost flowery black currant note.
Té Bheag (pronounced chey vek) is unchilfiltered to preserve and accentuate the flavours. Owners Pràban na Linne are said to be the pioneers of this increasingly common practice. Té Bheag’s blend is derived from 8-11 year old malts from Islay, Highland and Speyside. It has the richness of toffee and the peaty character goes along well with its aromas of hay, honey and warm pear.
If you have questions about pairings with chocolate please contact Ludwig at firstname.lastname@example.org or http://finechocolate.ca/home. He will be attending the Perth Autumn Studio Tour on the Thanksgiving weekend and will be located at #3. Click to view map.
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