hi all,I did the pairing, and it was wonderfull ! Though you really have to look for good combi's though. It's not an easy one.read more details on my blogpost on this superb experience: http://www.choqoa.com/blog/2009/11/choqoa%E2%80%99s-first-whisky-and-chocolate-pairing/ some more pix on flickr http://www.flickr.com/photos/evert-jan/sets/72157622720964326/ thx again for your inputEvert-Jan

thanks Alan & Molly for the links so far!I've been trying out a first mini pairing today (I happened to have Talisker, another single malt, and some Akesson) and I felt that whisky's are very strong to pair up.However I also seemed to me that unlike wine, where you better have both in your mouth the same time, with whiky it's better to have a sip and only have the chocolate afterwards...Any further experiences on the techniques of best tasting this particular pairing?thx!Evert-Jan

Hi,We also had a chocolate and whisky tasting earlier this year -- a rather simple one to start with... tasting we should be having another soonhave fun!!!

Hello,This might help: http://patric-chocolate.blogspot.com/2009/05/single-malt-scotch-whisky-fine.html Any of the Madagascar chocolates from Akesson, Pralus, or Cluizel would share some characteristics with the Patric Chocolate 67% Madagascar that I used.Best,Alan

hi Cacao lovers,I'm preparing a first whiskey / chocolate pairing and would love to hear your tips/expertise and adviceI have mainly European brands like Bonnat, Cluizel, Pralus, maybe some Akesson as well.Whisky is ao first Cask, Berry Bro's & Rudd, Alchemist, Blackadder, Clydesdale, Wemyss, Adelphi.Any tips that save some definite 'bad' pairings and guide to 'great' pairings are more than welcome!thx for sharing!Evert-Jan
updated by @evert-jan-de-kort-choqoacom: 04/21/15 10:52:58