|Hedonism and Lemongrass chocolate|
|Francisco Vivar discusses chocolate|
Before the event began I hung out with the interesting and sophisticated NYC crowd. I met a number of fascinating people including George Gensler, a co-founder of the Manhattan Chocolate Society and frequent reviewer on seventypercent.com - a very cool woman who dashingly sports a very male name, and Henrietta of the hip http://henriettashungry.com Bloggers and epicures - my kind of crowd.
|Robin Robinson lights some peat.|
Having already written about the specific pairings took the heat off and I could really relax and enjoy the whisky and the chocolate. Somehow, a number of things struck me differently:
- Asyla is more than just floral and super thin and blonde. It has lychee and citrus herb notes in the nose, a velvety mouth feel and a sweetness, herbs, more lychee, malt sugars and mineral notes on the tongue. The 70% chocolate it was paired with is smooth if you suck it and not chew it. It has a rich heady cocoa fermented winey flavor. This pairing was working better for me today.
- Great King St. Artist's Blend with golden berries paired nicely again - the lemon in the Artist's Blend picking up very nicely the citrusy sour/sweet of the golden berries. It's a citrus note harmonic reinforcement. The dark chocolate blended nicely with the malt foundation and bakery notes in GKSAB.
- Hedonism was much more intensely flavored for me today. Coconut and cocoa butter dominated the nose. I noticed less of an acid brightness in the flavor - it seemed more smooth and elegant and I got a lot more cocoa and toasted coconut in the flavor as well. This made me enjoy the Hedonism more to sip - but less as a pairing with the excellent Pacari lemongrass chocolate. This time the lemongrass dominated the succulent cocoa and coconut flavors of Hedonism and it didn't meld into a new flavor for me today.
|Robin Robinson loves what he does.|
- The Peat Monster was even more monstrous with Robinson burning peat and waving the aromatic smoke around the room. The pairing with the incredible Pink Salt and Nibs flavor of Pacari was amazing again. The salt air of the whisky and the vivid salt flakes in the chocolate aligned, as did the smoky richness of the cacao and the rich smokiness of the peat in the peat monster. These two simply work in harmony.
- Orangerie and Chili chocolate emerged as my favorite this time. The wicked heat and glorious dueling orange and coriander seed aromatics from the scented whisky and chocolate. Just a brilliant combination.
This issue of variability didn't get in the way of my fun, however. I enjoyed most everything tremendously. It was a tasty experience that confirmed what I had previously discovered: that food and whisky can pair brilliantly. It is a lesson well worth learning.