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!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJPIh92-s5C_sYrfvRMEKrvRWQQkpesxQATaMqc7rWx55GvXslq3x8t8Yo-fKa1OZKi_FJ7NykBQNdnBbPK0woj_Q9wBQWAndMniLqT5YRwH75Tu0Ee7JhzFJXQlEYDAhVhf_FrG2KpR9/s400/Peanut+Butter+Bon+Bon.jpg) |
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!)...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQxhfgJqQOz8F7nA86hBN2r5ym9M1lXzbiTs3bRpC2UHAZdd8HTfVFUriKpEX0x9Pv1_FZwZlwhAOTUbKPKLAEhqux1bQK8vLS1PGYUUeHhD0jLJmh0Tew2-gsDgAK2HxQzfbBDavH9Xe/s400/Peanut+Butter+Bon+Bon.jpg) |
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzrL9zcYdSPDSF0BZgNX3JkFRVKU5LdukKUvJgtpdJqUjmf9DeLZS1h7STjiWSycVbuvgWd3AQpxO1FMpGeFevlSAoLW0L6UeEshMrHzL86H7gjsqdyX1uitkzqFXoKC2580sqgrZlUZd/s400/Extra+Dark+Bark.jpg) |
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9nZDG4Vji1EhoQvYLLVbfPbksdlUJG9nNg18oayanqIdF9BemvGKHedqnoPJdbJwuQ21BKIGACD9heug3VycVVZzVRJwKkVm4rhy3Lw1FNWS5frzDvd0gY04m1Ye2yrcTm9p7JyQ1IVO/s400/Cherry+Pates+de+Fruits+in+Chocolate.jpg) |
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhggHLPrjvbbp-IANSLJ9Y9iWIiSUHQCRUumoen-BYvCww2FeZyii84L9yj6peoDkysZcRDGwgeVvoslmZfeFWogD_KajrmCacRerIhCZxj79SAygJOeS_crBxACN1Prfl90XbZwUMdMcb/s400/Sea+Salt+Caramel.jpg) |
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYBbL_RFIFyJNbItOXjt43QktcPzHh4MsekonhyphenhyphenSQo7E_udO_xJtzWgMtaP81XhjmPxVhyphenhyphen8lumlcj_w12770uxqDTFBpBKx31ioFNKpUiuQG4VDEs8SlQiokBa1RTAD39kK8wm9ULV7ze/s400/American+Spoon+Fudge+Sauce.jpg) |
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
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