I confess that I have sweet-tooth. I also confess to be a
chocoholic. At the same time, I enjoy liquors. Nah. I am a chocoholic but not
an alcoholic.
I hear good scotches can be paired with deserts. If rum can
be used in chocolates, why won’t the best of liquors — scotches be paired with
chocolates? The key is fine tuning.
I would have Triple Gold reserve with a dark, rather, a
bitter dark chocolate. I would not suggest any
other pairing say a mango
soufflé. No, the taste would be disparate. The woody smokiness of Triple Gold
Reserve would add extra dimensions to the bitter dark chocolate. Again, not any
dark chocolate would do. To match the smoothness of Triple Gold Reserve, the
chocolate has to be smooth and of finest quality.
So, enjoy the ‘water of life’ and the ‘food of gods’ — the
match made in heaven. Another round of Triple Gold Reserve and a mudslide?
Anyone?
Cheers!
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