Tuesday, June 28, 2016

Whiskey and Chocolate Pairing June 2016

Extending the Beer and Chocolate pairings, Larder & Cupboard next offered a Whiskey pairing with Chocolate and I just knew I had to take Patience!

We started with a lighter whiskey, Rieger's Kansas City Whiskey paired with Chai Tea Truffles. I can't get enough of those truffles!

Chai Tea Truffle with Rieger's Kansas City Whiskey

Next we tried three whiskeys from Chicago, a Koval Rye Whiskey, Koval Four Grain Whiskey, and a Koval Bourbon. The Rye was paired with a Peanut Butter Bon Bon (amazing!)...

Peanut Butter Bon Bon with Koval Four Grain Whiskey
 ...while the Extra Dark Bark was paired with the Four Grain. I preferred the Rye as it seemed a lot smoother than the bolder Four Grain.

Extra Dark Bark with Koval Four Grain Whiskey
Another favorite from a previous class, Cherry Pates de Fruits in Chocolate (pronounced Pot de Fwee), which was paired with the bourbon.

Cherry Pates de Fruits in Chocolate with Koval Bourbon
Kakao's most popular chocolate, the Sea Salt Caramel, was paired with the Pinckney Bend Rested Whiskey. This whiskey won double gold and the rested refers to the time spent in a barrel aging.

Sea Salt Caramel with Pinckney Bend Rested Whiskey
Last was the creamy goodness of the American Spoon Fudge Sauce with a (not really local) Glenfiddich 12-Year Scotch. Lots of floral notes on the nose.

American Spoon Fudge Sauce with Glenfiddich 12-Year Scotch
I'm sure you can tell that I'm biased towards the chocolate and I can't wait for more of these (chocolate) classes!

Resources:

Larder & Cupboard = http://www.larderandcupboard.com/

Kakao Chocolate = http://www.kakaochocolate.com/

Photos by Patience Scanlon