There is a common misconception that chocolate and alcohol do not go together. While chocolate might be tricky to pair with different beverages, it is far from impossible. Here are a few pairing options to consider the next time you want to indulge your senses in the most delicious combinations.<\/p>\n
There are various types of whisky and different types of chocolate too. The key is making sure that you bring the right ones together. When pairing chocolate and alcohol like whisky, make sure that you choose chocolate that has been made from beans sourced from a single region. This will ensure that the chocolate has a pure and distinct taste. Milk chocolate pairs very well with rye whiskys. Dark chocolate, which is usually considered bitter, can be paired with aged whisky and smoky varieties pair well with white chocolate.<\/p>\n
American whiskys often have strong notes of vanilla. This is due to the use of American oak barrels. Pairing chocolate and alcohol of this variety is easy since you need only choose chocolate of the darker variety.<\/p>\n
One of the main ingredients in rum is sugar cane. The flavour of the sugar cane is determined by the location in which it is grown and this, therefore, impacts the flavour of the rum. Choose a high-quality single-origin chocolate (where the beans are sourced from one location) for the best chocolate and alcohol pairing. If you have a particularly sweet tooth, you can try pairing caramel chocolate with your next glass of rum.<\/p>\n
If you are more of a wine drinker, you can pair a strong Shiraz with dark chocolate. The fact that this type of chocolate is low in sugar allows it to help tame those tannins that can become overpowering in bold red wines. If you prefer something fruity, trying pairing fruit-flavoured chocolate with a glass of shiraz and see if this suits your preferences better.<\/p>\n
For beer fans, there is also a chocolate and alcohol pairing just for you! When you nibble on some dark chocolate while sipping on that stout, you will notice how it helps bring out the sweet and bitter flavours that may otherwise not prove quite as noticeable.<\/p>\n