'Tis the season for chocolate

[Drac]

Good morning all,

Just ordered the chocolate (33kg) for this year's Christmas makings. Taking advantage of a cool front this week in Dallas.

Each year I play with a new line of flavor combinations. Last year was wine and beer. The champagne and syrah made the grade. The Corona and lime did ok but the Black and Tan was too narrow of a liking. The syrah will be kept and maybe the champagne. Year before that was tea. Major flop there, nothing made the cut. Hot pepper was on the menu before that. Major success. Still have several each year that are among the most popular.

This year I was thinking of playing with whiskey. Main question I has are the subtle differences even going to be noticeable with mixed with strong flavors? I was thinking of doing an American (Gentleman Jack), a Scotch (single malt, 12 year) and an Irish.

Thx,
Jim

[Irish Jack O'Brian]

Are these truffles? I have a friend who makes bourbon truffles that are just superb. She also makes a thing she calls 'choco-bombs' to which she adds very strong coffee. Delicious.

[Drac]

Are these truffles? I have a friend who makes bourbon truffles that are just superb. She also makes a thing she calls 'choco-bombs' to which she adds very strong coffee. Delicious.

Yep, truffle based. Kahlua, dark chocolate is probably the most popular.

Jim

[artificer]

If they are truffles you're making, I think the Scotch vs non-peated whisky would be discernible, but that the American / Irish might be a bit samey.

Now if you're talking about a liquor-filled chocolate 'bottle', anything goes.

[Drac]

Well after doing the editing of the flavor list it doesn't look like there will be room for the whiskey line this year. The other line that was on the list is the "latte" line starting with white chocolate cappuccino. It seemed to do well in the early testing. Unfortunately it doesn't leave enough room to do the whiskey right.

Also will be added in the honor of Merlin:

Mimosa

Jim

[piperdbh]

Is it too late for another suggestion? I really like muscadine wine from the Woodmill Winery, near where I live. Some of their dry reds would be really good in a truffle, I think, but I'm no chocolatier.

[Drac]

Unfortunately I will have to say I not a major wine drinker so I know the charateristics of wines but not much beyond that. Last year I combined a surah with a dark chocolate. The high fruit went well with the low bitterness and acid. I normally boil it down to a 1/4 cup syrup. One bottle of surah went over great. A different bottle turned out nasty. Both surahs that had good flavor when drank from a bottle but very different flavors when concentrated and I have no idea why.

Jim