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Rum & Chocolate combination tips?
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Mickeman
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September 11, 2004 - 10:49 pm
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Anyone have tips on extremely good combinations of aged rum and chocolate, or know of good websites that have?

Specific bottlings and brand of chocolate is appreciated.

The ones I have found so far (but not tested) is:

Gran Reserva Solera 15 años & chocolate mousse.
Gay Rum Extra Old 12 years & Trinidad truffle.
Saint James Rhum Vieux Agricole & Valrhona MANJARI ORANGES 64%.
El Dorado Special Reserve 21 years & Valrhona GUANAJA 70%.
Troi Rivieres Milissime 1977 & Valrona GRAN COUVA

Anyone tested one of the above combinations?

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Lone Ly
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September 12, 2004 - 1:22 am
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Unfortunately I do not have any tips, but I wonder if you could specify what sort of chocolate mousse it was - which chocolate it was made of and how. The same applies to the Trinidad truffle - who are making them? I would like to know because I have thought of making a chocolate mousse with Rhum.

Web sites, when searching the web for pages about chocolate most often hits returned are to this site 😉

"Man cannot live by chocolate alone - but woman can." (Unknown)
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Mickeman
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September 12, 2004 - 1:36 pm
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The recipe for the Chocolate mousse and the Trinidad truffle is as follows:

Chocolate mousse
100 gram (3.5 ounce) dark chocolate (with 70% to 80% cacao)
2 tablespoons quality non-salted butter
3 egg yolks
300 ml (10 fl oz) whipping cream
6 tablespoons icing sugar
1/4 cup och very strong coffee

1. Melt the butter in a water-bath.
2. Chop the chocolate and melt it with the butter and mix.
3. Mix cream and coffee and mix it slowly into the melted chocolate/butter while stirring gently.
4. mix the icing sugar and yolks and pour it into the chocolate mix and stir gently until smooth.
5. Pour into serving moulds or glasses and put in the refrigerator for at least 3 hours or if you are in a hurry in the freezer for 30-45 minutes, but the mix should just be chilled and hard, NOT frozen.

Enjoy with Matusalem Gran Reserva Solera 15 años

Trinidad truffle
150 gram (5.3 Ounces) dark chocolate (vahlrhona pur caraibe)
100 ml (1/2 cup) whipping cream
1 tablespoon honey
2 teaspoons quality non-salted butter(room temprature)
1-1½ tablespoon dark rum (same as drinking with)
Some melted dark chocolate (to roll the truffle in)
Cacao powder (to roll the truffle in)

1. Chop the chocolate and put it in a stainless steel bowl.
2. Pour the cream in a saucepan and warm it gently.
Melt the honey in the warm cream ant carefully make it boil.
3. Pour the mix of cream and honey over the chocolate and stir gently until it gets a smooth consistency.
4. Add rum and butter and stir some more until its mixed.
5. Put the mix in the refrigerator and cool until it’s a little harder than a baking dough.
6. Take it out and use tea spoons to get just enough an roll round chocolate balls. Put the chocolate balls back into the refrigerator until they are hard.
7. Dip in melted chocolate and roll in cacao powder.

Keep in refrigerator but take it out so that it reaches almost room temperature (about 65 F) before serving.

Enjoy with Mount Gay Rum Extra Old 12 years.

I havn't acually used these recipes yet.
Going to hold a chocolate & rum tasting in four weeks time and posted the question for research.

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Lone Ly
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September 12, 2004 - 2:36 pm
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Wow, thanks! Can I ask what chocolate you use for the mousse? I used to make mousse from different bars - more or less your recipe, varying with/without cream, with/without egg whites, sugar instead of icing sugar, no coffe - evt cognac or something. To me it is a huge difference between bars. Amedei's Chuao is great with salted butter and lots of eggs, whilst their Toscano Black 70% is better with lots of cream. Valrhona's Guanaja "needs" liqueur or cognac I think. Haven't tried Caraibe.

"Man cannot live by chocolate alone - but woman can." (Unknown)
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Masur
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September 12, 2004 - 4:16 pm
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Betsy Sandberg, a smalll chocolatier in Stockholm, makes a marzipan praline that goes well together with rum. I've tried it together with Matusalem Gran Reserva Solera 15 años. You could also try Mount Gay Extra Old together with Valrhona Caraibe.

Masur

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choca
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September 13, 2004 - 3:11 pm
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Not in the same league as your recipes Mick , but try soaking plump sultanas in Rum and leave for as long as possible , a couple of weeks at least . No point in using extra good rum , but a decent make helps.

I find the Rhum available in French supermarkets pretty terrible stuff in general . Any one know why ?

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choca
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September 13, 2004 - 3:15 pm
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I tasted a lovely little truffle version of the sultanas in rum . Sultanas in rum , mixed into a honey milk chocolate truffle , enrobed in dark chocolate . Bought from a shop in Exeter , Devon , SW England , made by a little outfit called Louise Chocolates .

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Hans-Peter Rot
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September 13, 2004 - 4:27 pm
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La Masion makes a really good rum raisin truffle which they call the Bacchus. Also, the brand BruCo makes a rum vanilla bar, which isn't too bad, but the chocolate (72%) is surprisingly mild.

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Mickeman
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September 13, 2004 - 5:18 pm
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Hmm maby I have been unclear.
Im not actually looking for chocolate or for recipe with chocolate that have rum as an ingredient.

Im looking for for chocolate thats good to eat while drinking rum to it. And by rum I mean the older stuff that have been stoored for ten years or more.

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Lone Ly
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September 13, 2004 - 6:01 pm
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Micke, my point is that different chocolates give very different results. I guess some are good with rhum (and even not all sorts of rhum) whilst others are not. Amedei has released a list, and rhum is only suggested to their Jamaica (only available in small squares with the five other single origins). It doesn't specify the rhum further.

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Masur
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September 13, 2004 - 10:47 pm
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You could also try Appelton Estate VX together with dark chocolate. One idea is to find out which of Valrhonas bars that makes the "perfect" match. If you live nearby Stockholm I might be able to give you more advice.

Masur

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Hans-Peter Rot
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September 14, 2004 - 1:09 am
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It's interesting you say that, Lone, because Amedei's Jamaica chocolate actually has a rum flavor to it that I really love.

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Mickeman
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September 14, 2004 - 9:01 am
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quote:


Originally posted by masur

You could also try Appelton Estate VX together with dark chocolate. One idea is to find out which of Valrhonas bars that makes the "perfect" match. If you live nearby Stockholm I might be able to give you more advice.

Masur



masur:
I dont live nerby STockholm, but I will be in Stockholm next week.
Have planned to go to Restaurang Sjögräs to sample some of their rum and chocolate and also shop some chocolate at Betsy Sandberg.
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Lone Ly
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September 14, 2004 - 5:28 pm
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Monte, here all the Crus are only available in squares sold separately or a selection box, ie. two squares of each of the six. I find it difficult to really get to know a chocolate with such a small amount available. Haven't had the Jamaica for ages, ie. 6 months or so, but it is one of the better I think (I like Grenada and Ecuador too), and still I don't know it - which I like. In general I find it difficult to describe taste, but these are so to speak impossible. Never thought of any of them in terms of rum though. I do like that Jamaica is complex yet balanced, which I think is typical for Amedei.

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Masur
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September 15, 2004 - 7:12 pm
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Sjögräs is a nice resturant with an impressive selection of aged rum. For dessert You should try their plate with three different types of rum together with chocolate.
My favourite chocolatier in Stockholm is Choklad Fabriken (The Chocolate Factory). They have a few pralines that you could match with aged rum. I will post a list later on this week.
Have you bought the rum yet? Early this year I had to wait one month for a bottle of "Matusalem Gran Reserva Solera 15 años" ordered from Systembolaget.

Masur

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Lone Ly
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September 15, 2004 - 8:20 pm
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I would like to hear more about Chocklad Fabriken, escpecially in terms of sources. Do they only make pralines? Availability in Gothenburg?

"Man cannot live by chocolate alone - but woman can." (Unknown)

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Mickeman
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September 15, 2004 - 9:40 pm
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quote:


Originally posted by masur

Sjögräs is a nice resturant with an impressive selection of aged rum. For dessert You should try their plate with three different types of rum together with chocolate.
My favourite chocolatier in Stockholm is Choklad Fabriken (The Chocolate Factory). They have a few pralines that you could match with aged rum. I will post a list later on this week.
Have you bought the rum yet? Early this year I had to wait one month for a bottle of "Matusalem Gran Reserva Solera 15 años" ordered from Systembolaget.

Masur


Masur:
I will try to test the rum & chocolate plate at Sjögräs.
Will also go to to Choklad Fabriken, but as I under stand it they have only pralines, no chocolate bars?

I going to hold two tastings with rum & chocolate.
One three weeks after I have been to Stockholm and the other one two months after. How long is a praline at it's best?

As for the rum, no I haven't got it yet, but I havnt had to wait more than two weeks tops with any order yet. I have a couple of other rums at home I can use for backup.

Going to check the supply with the Swedish importers next week.

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Masur
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September 15, 2004 - 10:30 pm
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Betsy Sandberg sells bars from ChocoVic, Domori, Michel Cluizel and Valrhona (Maybe a few other brands). Chokladfabriken makes their own chcolate bars but it's just repackaged I think. Acording to my opinion pralines should be eaten fresh or at least within a week or two. Chokladfabriken pralines lasts longer than most other local chocolatiers. They claim up to two month but you must ask in the shop to be sure. I have no idea about Betsy Sandberg but don't get dissapointed it they must be eaten within a month.
During the Chocolate Festival in Stockholm (October 9-10) you can find seminars about rum and chocolate.
[url]http://www.chokladforum.com/[/url]

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Masur
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September 19, 2004 - 1:29 pm
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Here is a short list of a pralines from Chokladfabriken that You should try together with rum:

Fransk Kola (Soft Toffee covered with dark chocolate)

Stjärnanis (Star Anise covered with milk chocolate)

Hallontryffel (Raspberry tryffle covered with dark chocolate)

Moccamarsipan (Mocha marzipan covered with dark chocolate). Try it together with St. James Rhum Vieux Agricole.

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Mickeman
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September 20, 2004 - 9:36 am
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Thanks for the tips.
I will try to go to chokladfabriken this week.

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