Chocolates

[Drac]

Hello all,

I do up candy every year for Christmas that I send to family and friends. Each year always has at least one or two experiments. This year includes beer and wine truffles.

A couple years back I tried a layered one that was an Irish coffee that had one layer of coffee and a layer of Irish whiskey. This gave a clear taste of each before they mix. So I thought I would try this with the beer ones. I put together a Black & Tan. The other one in the square shape is a Corona & lime.



Let me know if you would try this if offered.

Jim

[thescot]

I would certainly try one. Heck, I'll eat almost anything that lays on a plate long enough for me to get a fork in it.

But I usually don't mix chocolate and beer. It's makes my beer taste funny.

[Heming]

I would try them, but I generally prefer dark chocolate, so I guess I would expect not to be awed by the White squares.

[Une]

They look so good, l would have to try them.

[NewGuise]

Feel free to send a batch north for testing.

[vmac3205]

I only like white chocolate, so I'm thinking you can just sent me all the corona and lime ones. Thank you so much....

[davedove]

I would certainly try them, but I'm having a hard time imagining the flavor combo of beer and chocolate. To me they just don't go together, UNLESS you picked very specific combinations, like maybe a heavy porter with dark chocolate.

[Drac]

Thanks for the feedback.

Part of the challenge is to pair the right beer with the right chocolate. The Black & Tan has the Guinness paired with a 74% bittersweet chocolate to complement the nature of a stout. The Bass and Corona are each paired with white chocolate to use the fats to enhance the more subtle flavors of the lighter beers.

Keep it coming.

Jim

[piperdbh]

I'm not a beer drinker, but if you put a little red wine in some dark chocolate, I'd be willing to taste-test them for you.

EDIT: I'm the one who voted "no", for the above reason.

[Drac]

Also this year will be red wine (syrah) matched with with the above 74% dark chocolate. I will be boiling down the wine to a syrup to concentrate the flavor. I choose syrah because the strong fruit flavor of it will go well with the mild acid and strong berry overtones of the Orchid bittersweet chocolate.

I will also be matching chardonnay with milk chocolate. I choose it as use for champagne since flat champagne is chardonnay. Again I will boil it down to a syrup to concentrate the flavor.

The other new additions will be marsala chai tea paired with milk and green tea paired with white chocolate. Both have run previous tests and passed.

Jim