The Chocolate Tree Whisky & Nibs

Posted on April 24, 2016 by  Lee McCoy | 0 Comments

Fine chocolate should never be a 'tick box' exercise where only products with specific flavour profiles and textures should be accepted. Conversley chocolate production should be viewed in very much the same way as any art form, be it a painting, music or literature - a craft, an art form, an experimental evolution. Some will hit the mark with one person while others could easily pass on it. The key with all forms of art in general and business in particular is never to stay still, never accept what you have, always try something new.

Given that I do enjoy the odd dram of whisky - perhaps its due to my far north of Scotland heritage, and that I obviously love chocolate and particularly chocolate with nibs, it would be reasonable to assume that I'd love this chocolate. But in all truth, I'm not sure where I stand with this Whisky & Nibs from the great guys in Edbinburgh. And the very fact that I can't make my mind up annoys the hell out of me.

West African chocolate often reminds me of the harshness that some whisky can have and when you blend some South American with the chocolate liquor then it is likely that the combined flavour profile does come out as mimicking typical West African flavours. But along with that there's an ozone/nitrogen type flavour that comes to mind: a void in the flavour profile that should have some wonderous acidity or fruity flavours - but has nothing. 

It is only after the chocolate has melted and residue flavours remain that it starts to greatly appeal. It's like faint, tantalising dashes of peaches and cream. Perhaps with even slighter flashes of tobacco. Perhaps the first experience is just the 'white noise' of these flavours. They all come at you at once and the secret is actually slow them down by controlling the melt the mouth even more than normal.

If you can employ even more portion control than normal, prevent yourself from masticating the chocolate then the experience is much more rewarding. You may still get sharp hits of root beer, but just see that as the heavy brush strokes of an artist. 


Paul A Young Chocolate Brownies

Bonnat Surfin 65%

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