Team Clementine were seduced by the sensuous interplay between the high-quality fare of our artisan chocolatier client, La Maison du Chocolat and a trio of the world’s most celebrated whiskies, finding certain flavours present within chocolates drew additional subtleties from the amber drinks…
We begun by taking note of the flavours at the core of each whisky, which we awakened with a little water. Once whisky was sipped, we waited several seconds before placing a small piece of chocolate on the tongue, which gradually melted. Then we focused on the fold of flavours developing in the mouth, before taking a little more whisky over the chocolate. This led to greater an intensity and even an unexpected tally of flavours.
We asked ourselves, does the smoky frame of a peated whisky become more or less formidable with a sweet chocolate as collaborator? Or, does the bitter, almost tannic aspect of a dark chocolate bring forth honey from the rested dram?
Finally, when we felt we had got our matches right, we returned to savour the winning interlocking flavours. Sweet reward indeed.
Gleeful Combinations
Dalmore 15, Highlands of Scotland and Guayaquil Dark Ganache
Smooth and lozenge-like with bouquet of milk chocolate-coated, candied orange, followed by strong suggestions of fruitcake on the palate. Boldly hedonistic, The Dalmore spent a dozen years in ex-bourbon casks, then three in three different sherry woods. Matching the richness of the whisky, and in reference to its long residence in American barrels which contributed a vanillin quality to the serve, a happy match proved the Guayaquil Dark Ganache infused with Bourbon vanilla from Madagascar.
Suntory Time – Hibiki 12, Hakushu and Yamazaki, Japan, with Orange Truffle
This delightful, peacock tail-like, poised, 12 year-old blend, partly raised in plum liqueur casks, took the top prize in its category at the World Whisky Awards. No fewer than 10 malts and grains and five types of casks have contributed to a delicate fragrance of rose and lychee, which continues, in a somehow savoury manner, to the palate. Bringing additional fruit flavour and zest to the lithe Suntory, the Orange Truffle proves a winsome match, made with an imposing dark chocolate ganache with orange.
Blanton’s Original USA Bourbon with Coconut Palmira
Finally, Blanton’s Original, which is for its devotees, the original single barrel bourbon from Kentucky (note the stopper alluding to the races), was arguably the most supple-seeming of the trio. The whiskey, sturdier in alcohol than the other two, cosseted – enveloped – the milk chocolate praline roasted coconut Palmira truffle, emphasising the nutty notes within the drink itself…
Founded in 1977 by Robert Linxe, one of the top French chocolatiers, La Maison du Chocolat today has a boutique on Piccadilly. See their Christmas selection here.
