Chocopologie's Chocolate & Scotch Pairing 4/12/11

Chocopologie's Chocolate & Scotch Pairing 

with Special Guest Presenter Clay Gordon!

Tuesday, April 12, 2011

Time: 7pm

Reservations Required

Pairing Menu

1^st Pairing:

White Chocolate Ganache infused with Malaysian Green Cardamom molded in 71% Dark Ecuadorian Single Bean Chocolate. (Stacy)

Glendronach ~ Single Malt 12 Year

Region: Speyside

Rich, creamy, silky-smooth. Warm, rich oak and sherry sweetness, full mouth feel, raisins and soft fruits. Spicy with medium length and a dry finish.

2^nd Pairing:

71% Dark Ecuadorian Single Bean Truffle Mold, filled with a Fig & Clementine Marmalade.

Dalmore ~ Single Malt 12 Year

Region: Highland

Fuller-bodied, it has an initially drier Sherry taste, though sweeter Sherry develops in the mouth, along with spice and balancing, delicate, citrus notes. The finish is longer, with more Spices, Ginger, lingering Seville Oranges and a suggestion of Vanilla.

3^rd Pairing:

White Chocolate Truffle infused with Polynesian Coconut & hand rolled in Toasted Coconut. (Helena)

&

71% Dark Ecuadorian Single Bean Chocolate Truffle rolled in Criollo Cacao Powder. (Madeleine)

Springbank ~ Single Malt 10 Year Cask Strength 100 Proof

Region: Campbeltown

The palate is quite sweet and of medium-body. There are notes of tropical fruits, piña colada and smoke. Hints of confiture de fraise (strawberry jam), notes of calves leather and a little marmalade.

4^th Pairing:

E. Guittard "Nocturne" 91% Cacao Extra Dark

Nocturne is a uniquely complex blend of about seven different beans from each of the 3 major cacao growing regions - Central and South America, Africa and Asia. Aromas of ripe cherry and deep chocolate foreshadow complex layers of tart citrus, red fruit and nutty notes held up by a solid chocolate base. This medium-bodied, very intense chocolate is smooth on the palate with a long bittersweet chocolate finish.

Talisker ~ Single Malt 10 Year

Region: Island - Isle Of Jura

Sweetness, Black Pepper & Saltiness come on very strong here, with Peat and Smoke continuously contributing as well. Malt is noticeable when you look for it, but it takes a background role in the flavors.

5^th Pairing:

Burnt Caramel molded in a 71% Ecuadorian Single Bean Dark Chocolate topped with Pink Hawaiian Sea Salt. (Hannah)

Lagavulin ~ Single Malt 12 Year

Region: Islay

Smoke & Peat, with Christmas Pudding, Sticky Date Pudding, and Banana Bread coming though, balanced by Nuts, Charcoal, and Wood-fired Pizza.

Bonus ~ Comparative Scotch

You'll also be given a Blended Scotch to compare against  the Single Malt Scotches that you'll be tasting.

Dewar's White Label ~ Blended Scotch

Region: Speyside

A blend of up to 40 Single Malt & Grain Scotch Whiskies.

A swirl of Honey, with a sprig of Scottish Heather. Clean, fresh Vanilla, with a slice of Pear. Soft, fruity and well-rounded. A subtle sweetness, with a curl of smoke. Full, balanced, satisfying, rich, golden & warm.

"When most people think about pairing beverages with chocolate the first thing that comes to mind is red wine. The old adage that red wine goes with dark chocolate and red meat and white wine goes with fish is flawed because there are many different kinds of red wines and many different kinds of chocolate. Do all red wines go with all dark chocolates? (The answer is a definite NO!) In fact, it's when you step outside the lines and start experimenting with unusual combinations that great pairings happen.

Chocolate pairs well with all kinds of alcoholic beverages - white and red wines, beers of all kinds, and distilled spirits from all over the world. In this highly interactive Sophisticated Pairing session participants will taste a number of different Scotches - from delicate blends to peaty single malts - each paired with chocolates and Knipschildt confections and pastries. 

Participants can expect to have a great deal of fun while learning the fundamentals of tasting, what goes into making great chocolates and confections, and about the basics of Scotches." Clay Gordon