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Rum & Chocolate combination tips?
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Mickeman
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October 1, 2004 - 1:32 am
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Having the tasting in about a week with nine people attending.
Will report the results on what we thought.

masur: Was at Betsy sandberg and bougt a lot of Vhalrona bars as well as a marsipan praline. I also bought the Stjärnanis praline at Chokladfabriken.

/

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alex_h
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October 1, 2004 - 9:52 am
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say, have you ever tried the cocktail called mulata? it's my favorite.
it's made with rum, crushed ice, creme de cacao and something or other. very nice :-)

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Hans-Peter Rot
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October 1, 2004 - 3:45 pm
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What chocolate are you going to use in your tasting?

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Mickeman
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October 12, 2004 - 12:59 pm
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Montenegro: Look at the first(previous) page of this topic for the specific choolate and recipies.

Result of the tasting!

1. Gran Reserva Solera 15 años & chocolate mousse.
2. Gay Rum Extra Old 12 years & Trinidad truffle.
3. Saint James Rhum Vieux Agricole & Valrhona MANJARI ORANGES 64%.
4. El Dorado Special Reserve 21 years & Valrhona GRAN COUVA 2003.

We also tasted a cummin and a marzipan praline to every rum.

Everybody liked combination number 4 above the best followed by number 1 and number 2 on a tie.

Nobody liked the 3rd. They all thought the rum was to fiery and "burnt rubber" and the Valrhona MANJARI tasted to much oranges.

The cummin praline wan't good at all, to much cummin.
The marzipan praline tasted best with nr 1 and number 4 rum but not as good as the original combinations above.

The St. James rum was maby just to young (3 years) to be good to chocolate. Maby anybody has any suggestions of a different Agricole rhum from Martinique to chocolate?

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Hans-Peter Rot
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October 14, 2004 - 5:48 am
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That's pretty interesting. But if you eat chocolate that inherently tastes like rum, i.e. Domori Madagascar or Amedei Jamaica, then you won't have to worry about the pairing. Plus, you'll save some money hehe [;)]

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Rum & Chocolate combination tips? | Page 2 | Fine chocolate bar discussion | Forum