Chocolate and whisky is a heavenly pairing — but they are a delight to combine and a pleasure to enjoy, deep and aromatic, rich and well …..richer. It is generally believed that the older and more complex the whisky, the darker and richer the chocolate should be.
A very simple but effective pairing is to use good quality dark chocolate. It needs to have a high percentage of cocoa solids to achieve a lovely pairing and a lingering finish. Desserts using white chocolate are effective. The use of cracked pepper and sharp berry fruits will prevent the dish from becoming overwhelmingly sweet.
Apart from chocolate, there are endless desserts that will work well with robust, complex and sherry cask whiskies. Fruits such as mango, melon, pineapple and citrus fruits will work beautifully with vanilla, honey and gentle nutty flavours.
Caramel and nuts, apricots and pistachios, chocolate and raisin, dates and sultanas… the list is endless. For spicy whiskies, one can introduce creamy vanilla in the form of ice cream or pannacotta to balance the spiciness.
Other desserts also work well, though I am not sure if Indian desserts are best paired since at times sweet is too sweet and milk-based sweets do not get
well.
Follow these simple tips to enjoy desserts and whisky — a match made in heaven:
The tasting notes of a whiskey should inspire you. Sláinte and enjoy responsibly!
(The author is co-founder & managing partner, Cask Spirit Marketing and India’s Pioneering Whisky Ambassador.)
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