Since Choqoa and WIB found each other, we recently had a third Whisky & Chocolate Masterclass, which was initiated ‘due to popular demand’. At regular Choqoa tasting events people are often inspired trying out the rich tasting chocolate they just discovered with other premium foods and drinks, and if I mention the whisky option, well it boosts the interest let’s say!
After the first Masterclass at The House of Marketing, we also had a private one for a global company Agile as the cherry on the cake for an intimate VIP event with their top clients and preferred partners. Our latest one welcomed both new people and those who even already attended a Choqoa tasting.
With Whisky Import Benelux we have an excellent offering that specifically works with pairings of the Carn Mór Vintage Collection. More than just putting some whisky and chocolate together, we have been specializing and having fun in taking the idea of whisky and chocolate a step further with carefully selected one-on-one pairings. Bart from WIB is a truly passionate whisky ambassador and has an excellent nose for matching aromas. We have been working on a list of wonderful whiskies that create an exciting combination with special selected origin chocolates.
On the list are chocolate from François Pralus, Bonnat, Michel Cluizel and even a superb Pacari pairing. So far my two favorite combinations are the fruity Pralus Papouasie with a single cask Balmenach 2001 and the iconic and incredibly sour “Le 100%” with a very wholesome Caol Ila 1983. It’s just wonderful to feel how both build upon each other in new dimensions.
The whiskies have enough power to give balance to these upfront tasting origin chocolates, and blending something edible with something aromatic fluid must be a key to give a delightful experience on the palate.
Though taste is always personal, it’s encouraging to surprise people to change their mind with this level of both chocolate and whisky. So you could never believe dark chocolate can taste like this? I didn’t know whisky can be so fine either . We learned from our first tasting, and now people really where enthusiast about the idea, the combinations and the way we present them. After all, great taste is something to share anytime!