A nice combination with alcohol, especially whiskey, is what the maker himself puts on his bar already. Then you know that you have something nice in your hands.
This bar – made from cocoa from San Pedro Sula, Honduras, is therefore quite nice. Mild, not too acidic, and nice taste development that can remind you of dried fruit, coffee, perhaps a hint of rum, something of wood. We only tasted it once, so there can not be said much about it yet. We may, however, state that it is a fairly subtle bar, in which you can taste a lot with attention. What exactly … we will take care of that ourselves. And that combination with whiskey, we certainly see it.
Certainly not taking too heavy peat whiskey, we would think. We are the first to try an Arran 10 and Glenlivet 18. But that is only on the guess and of what we have open. We love to combine chocolate, and love a glass of whiskey at the same time – but do not have a large collection and are certainly not connoisseurs. So … try it out a bit – sometimes it hits at once, and sometimes not at all. Then we taste better. We take something else – another chocolate bar or, if necessary, another drink. Although we know a few things about chocolate, we are also an excellent example of the fact that ‘pairings’ are fun for everyone. Combine chocolate with all kinds of drinks, cheeses, etc – you really do not have to be an expert for that. Just grab some treats … and taste it.
Taste description of the maker: dried fruit, coffee, cocoa.
Ingredients: cocoa beans, cane sugar, cocoa butter.
Won a bronze medal at Academy of Chocolate 2017 & again in 2018.