Whisky and Chocolate

The best way to drink whisky is to enjoy it with a piece of exceptional chocolate. In a perfect pairing, both the whisky and the chocolate should be considered better together rather than apart.

Pictured in our blog is Eau Claire Distillery’s Single Malt Whisky, batch 003.
This lovely drink is produced in Alberta and was aged in new European oak barrels and ex-bourbon barrels. On the nose you'll smell oak, vanilla, caramel; on the palate you'll taste rich oak, apple, vanilla.

We think you'll enjoy these chocolate pairings with single malt whisky:

Sea Salt Caramel Collection - particularly the Sea Salt Caramel in Milk, Sea Salt Caramel in Dark Chocolate, and Sea Salt Thai Ginger Chocolate Caramel in Dark Chocolate.

The Twelve Collection - particularly the Mango Peppercorn, Sea Salt Caramel, Chocolate Caramel, Apricot Jelly & Lavender.

When we've held Whisky/Scotch and chocolate tastings at Cococo events, we've had a lot of fun doing "comparative tastings". A comparative tasting (obviously) involves comparing two separate flavour experiences; mindfully trying one chocolate with one whisky at a time and paying attention to how the flavours and experience differs between pairings.

Try these comparative pairings from The Twelve Collection: Mango Peppercorn and Apricot Jelly & Lavender - they've been a hit at our tasting events.

Mango Peppercorn: The Single Malt Whisky will accentuate the peppercorn in the chocolate, and the chocolate with amplify the oak and spice characteristics of whisky. If you do like scotch, then you will probably really enjoy this pairing because it accentuates the whisky's flavours.

Apricot Jelly & Lavender: The Single Malt Whisky will accentuate the fruit and floral characteristics of the chocolate. The chocolate will downplay the oak characteristics of the whisky. If you don’t like scotch, then you will probably really enjoy this pairing because it makes the whisky more palatable.

Try doing this simple technique to fully enjoy a whisky and chocolate pairing:

  1. Sip the liquor first to fill the palate with its flavours.
  2. Take a small bite of the chocolate (half or less) and let the warmth of your mouth melt the chocolate. Combine the liquor and the chocolate in your mouth.
  3. Note the initial flavours and aroma in the various parts of your mouth and nose – tongue (front, back, sides) cheeks, nose, back of mouth.
  4. Take a a second sip of the liquor and / or second bite of the chocolate. Let the flavours combine.
  5. Finish – wait . . . where in your mouth does the flavour linger? What are the flavours that linger? Did the pairing make both the whisky and the chocolate better together?

One last thing — whisky and scotch aren't just for drinking. You can make delicious truffles too! Enjoy this super easy recipe from Scotch Truffles recipe from Ecole Chocolat.

Cheers!

Do you have any favourite chocolate and whisky pairings? Let us know!