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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?

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  1. Easy, chocolate and a good tawny port, perfect combo.

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    1. 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

      1. 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.

        3 Replies
        1. re: chefj

          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.

          1. re: tlc2014

            We are not talking about Wine. Liqueurs are often high in Alcohol or/and very sweet. They will easily over power the Chocolates.
            Not that they are unpleasant to have together,just that if you are trying to pick up on subtleties in the Chocolate that will be lost.

            1. re: chefj

              Ok, thanks for the clarification.

          1. re: rainey

            This, or Frangelico.

            There really are no other uses for these things other than to wash them down with good dark, bitter chocolate.

          2. 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.

              1. Ice water. Otherwise the point of the tasting is defeated.

                1. Ok, definitely two schools of thought on this question. I guess I'll take some bottled water and a liqueur and let the tasters choose for themselves.

                  Thanks everybody!

                  3 Replies
                  1. re: tlc2014

                    Good approach! But if the host/hostess specifically asks you to bring a liqueur what are you going to do?

                    1. re: tlc2014

                      A sparkling water could make it feel more "occasion worthy", and i've always appreciated the glass of sparkling water given at high end coffee shops as a palette cleanser.