What happens when you take two of the most sinful treats known to mankind, and put them together? We are talking chocolate and alcohol. Of course, you enjoy them separately, but if you take the two and match them the right way, the results can take you to a different high altogether. We don’t know if it’s a case of “opposites attract” or a case of “great minds thinking alike,” but few can deny that chocolate and alcohol make for a hot twosome — a wholesome combination for all seasons.
But like all perfect couples, in this case too, the matchmaking is the tricky part. For those just dipping their feet into the boozy-chocolate pairing, the spirits that make for a safe bet are whiskey, bourbon, rum, tequila and stouts. It’s good to learn the flavour notes and nuances of your favourite chocolates and spirits before putting the two together. Match lighter flavoured chocolates with lighter-bodied wine or spirits, and more intense flavour chocolates with bolder blends.
A Riesling, for instance, goes best with the subtle cream and buttery texture of white chocolate. Dark chocolate, on the other hand, pairs perfectly with bold spirits like bourbon. The velvety and smoky character of most bourbons tends to blend well with the robust cocoa content of dark chocolate. The vanilla flavour in American bourbons mingles perfectly with the bitter flavours of dark chocolate. Stout is another spirit that pairs well with dark chocolate. The latter helps spice things up by bringing out the sugars and bitterness of the beer.
While lemon wedge has become an integral part of tequila, you might want to try sipping it next time with a piece of square chocolate instead. The toasty flavours of tequila work well with the creamy flavour of the chocolate, even though at first sight it does not seem a likely possibility. You can even try a mint-flavoured or a fruit-flavoured chocolate or even chocolate with cinnamon to enhance that spiky kick.
Long time neighbours, chocolate and rum, both having originated in the Caribbean, get along rather well. Sugarcane a key ingredient of rum, blends perfectly with the cocoa beans. That’s the reason why a high percentage of single-origin chocolates are known to complement the flavours of rum. One of the most surprisingly fine-tasting blends is Malibu rum and hot chocolate. Aged rum would go best with chocolates filled with marzipan. And of course, the delights of chocolate rum balls and salted caramel hot chocolate are well known.
It is advisable to mix good quality alcohol with chocolate. No amount of chocolate can lift a mediocre blend. Also, when in doubt, play with similar and contrasting flavours — like fruity with fruity and sweet with bitter. While expert tips are aplenty, the key is to listen to your taste buds. An extraordinary combination might just spring out of your instincts, often defying logic.
The writer is a mixologist
