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Calvados & Chocolate combination tips?
April 19, 2005
12:50 pm
Mickeman
Sweden
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September 11, 2004
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Hi!

I’m going to hold a tasting of Calvados and Chocolate and would like to get suggestions of which chocolate bars to purchase.

Mainly I would like to get tips on French chocolate from producers such as Vahlrona and Michel Cluizel.

Which bars from these producers are the best to combine with Calvados?

I’m going to have a young (Coeur de Lion Calvados Fine Pays d’Auge) and old (Coeur de Lion Calvados Millesime 1973) calvados and would like suggestions to each.

April 19, 2005
3:06 pm
Hans-Peter Rot
USA
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Hmm, sounds kind of tricky, but I would probably stay away from Valrhona because it's too sharp and fruity for apple. I recently experimented by combining Scharffen Berger with apples, and the pairing was a disaster. If you're looking for Cluizel, go for Concepcion or Amer Brut 72%. Los Ancones might make for an interesting pairing as well, but I would be concerned about the tart berry flavor of that chocolate. However, you're probably going to find better results with the older Coeur de Lion Calvados Millesime 1973 regardless of chocolate.

April 20, 2005
1:18 pm
ellie
london, United Kingdom
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Yes, I'd say Valrhona and most of Cluizel would not go with calvados, fruity tastes will clash. I'd try something quite grainy and long melting...Surprisingly nutty but very adult taste... Guess? Rio Caribe by Domori. Bonnat Hacienda El Rosario will IMHO suit as well. If you've got a certain budget, Rio Caribe comes in big 500g blocks as well, but you'd have a problem with presentation to solve - it does not break nicely.
Depends how you organizing the tasting, do you want to present the best of the best? What are the people, would they find more intense chocolate unfamiliar and too strong? - if not, then I'd say try Pralus Fortissima, with good lengh to match and spicy finish. Good luck and enjoy, people will pay more attention to calvados anyway.[:D]

April 20, 2005
2:49 pm
Hans-Peter Rot
USA
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I think Rio Caribe would be a bad choice. It's way too tart and tannic for any alcohol. Rio Caribe cacao has a natural and distinct bitterness, which would clash too harshly.

April 20, 2005
3:59 pm
Masur
Stockholm, Sweden
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August 6, 2006
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A bit off topic but you could try Calvados Truffle.

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
April 20, 2005
4:04 pm
ellie
london, United Kingdom
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Must say that my last order of Rio Caribe was nowhere near been tart. Strong fruity parfume, yes, may interfere, but taste was absolutely nutty, with waxy grain, which i thought, calvados will cut through well. Have to try myself now, haven't I?

April 20, 2005
6:23 pm
Hans-Peter Rot
USA
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Well, every Domori Rio Caribe batch I've tried has a distinct tartness. Perhaps you're mistaking it for the bitterness, which as I've noted, is fairly pronounced and characteristic of Rio Caribe in general. The bitterness, combined with the fruitiness of the bean, actually might present a tart impression. So in any regards, we're on the same length.

April 20, 2005
7:00 pm
legodude
Norway
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May 21, 2004
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As I have mentioned in some other threads before, chocolate is maybe better paired with red fortified wines from south France (Maury, Banyuls, Rivesalte) or a young port or Malmsey madeira.

Calvados is also very strong in alcohol and it might be too dominating. I recommend to swallow all of the chocolate before you sip at the Calvados. Then you will still have some of the chocolates aftertaste in your mouth.

I think that a good cask aged rhum is a better choise within the 40% alcohol group.

"I`ve got lots of friends in San José. Do you know the way to San José?"
April 20, 2005
7:18 pm
Hans-Peter Rot
USA
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Yes, and I have expressed my concerns and opinions with this matter too. As I've mentioned in several other threads, alcohol is generally a bad thing to pair with chocolate, but since he was requesting the best match with Calvados, I figured to provide some sort of an answer. Besides, the best drink to accompany chocolate is water.

Regarding the rum and chocolate pairing: depends on age. The older the better, but this is generally true of any alcohol.

April 20, 2005
8:13 pm
blue_bear_666
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I think you are better off going for milk chocolate with calvados - I would recomment Cluizel Java, Valrhona Jivara (which makes an excellent combination with apple), Bonnat Surabaya or even the Domori Latte Sal. IMO dark chocolate can be an excellent combination with single malt whisky - the Chocovic Guyave is superb with any of the Islay malts.

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