Chocolate and liqueur pairing suggestions needed
A friend recently visited Europe and brought back some fine chocolate. She is hosting a chocolate tasting in a few days and has asked me to bring a nice liqueur. Any suggestions?
this chocolate bourbon is more like a fine cognac. not enough time to make for your tasting, so file away for the next time.
keep in mind: when you first strain it, it will smell and taste harsh and a little bitter, but don't despair, after a week (2's better), it will mellow and deepen.
place one fifth of serviceable bourbon, 4 ounces cocoa nibs, 1 split vanilla bean in a quart glass jar. cover and store in a cool, dry place for 3 weeks, shaking every once in a while (if you remember:). strain and return to the glass jar for at 1-2 weeks. you'll be able to smell the difference as it mellows.
the cocoa nibs retain a fair amount of flavor, so let them dry and add to chocolate chips cookies or other goodies. same with the vanilla bean
This is a strange request. Drinking a Liqueur while tasting is going to really alter the flavor of the Chocolate and dull the Palate to it's subtleties.
Perhaps this is just a get together to eat Chocolate and have a drink. If so many things will work, A good Brandy or Cognac, Grand Marnier, Any number of Schnäpse or Eaux-de-Vie.
I live near the Finger Lakes and a number of the wineries pair their wines with some cheeses or chocolate during tastings. The idea is that a good pairing can bring out or enhance flavors in the wine. Same idea for the chocolate tasting - I'm looking for a good pairing that will enhance the flavors in the chocolates, not dull them on the palate.
I agree that any flavored liqueur could alter the flavor of the chocolate -- so beware...
but having said that, Gran Marnier Centenaire or Cointreau are my gotos.
Tawny port as above (even though it's not a liqueur) or Drambuie are nice, too.