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While there are a lot of dishes like I suggested in my
earlier post that go really well with Black Dog scotch. Today I will
concentrate solely on the Chocolate and Scotch pairing that according to me is
a killer combo.
I have tried experimenting around with this pairing and I am
sharing a few Tasting notes that I came up with.
It is always something of a case of trial and error; such is
the complexity of both products involved that you can never be sure quite how
they will interact.
It cannot be stressed enough that having a high cocoa
percentage is not the mark of a fine chocolate, any more than the words “Single
Malt” indicate a truly wonderful Scotch; and I implore anyone so inclined to
try a couple of bars from the best chocolate producers.
You will be amazed at the vast difference between an average
supermarket blended dark chocolate at 85% and a fine bar at 65-70%.
Tasting guide
When tasting Chocolate and Scotch together, the following
process is advised; Though it is what I recommend, if you have something else
that you feel is better then post that in the comments section.
Tasting Guide
Take the Scotch on
the palette, moving it around the mouth for a while to let the flavors build.
Once swallowed,
wait a few seconds before placing a very small piece of chocolate on the
tongue. Allow the chocolate to melt slowly and experience the profiles of the
Chocolate and Scotch as they come together.
Towards the end of
the melt, take a little of the Scotch back over the chocolate. This leads to
greater intensity and often the development of some interesting and unexpected flavors.
Enjoy the finish
as you normally would, only this time you will see some interesting variations
in the profile of the Scotch.
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