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August 4, 2005
While finishing some single malt whisky recently, I decided to try a piece of chocolate with it. I thought they would clash and fight each other, but was pleasantly surprised at the combination. I have since tried different whiskies with different chocolate and find that the type of whisky makes a big difference. Sweet, fruity Speyside type whiskies are good with chocolate; stronger phenolic peaty Islay types definitely not as pleasant. I shall be trying other alcoholic drinks with chocolate, though I already know there are some classic combinations (e.g. Banyuls, ports, madeira, sweet sherries). Anyone else any thoughts on this topic?
August 6, 2006
Whisky Magazine had an article named “The ultimate Christmas indulgence” in issue 43 (October 2004).
We thought it would be fun to match some favourite whiskies with cigars, coffee and chocolate for a Christmas treat, so we called on the experts.
Rhum and Chocolate is a winning combination we have discussed before:
I’ve tried a few combinations and one of them was Chivas Regal (12 Years old) together with a lime truffle (white chocolate).
“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)