TASTING MENU | Pairings
Mark’s Pick: Young’s Double Chocolate Stout (500 ml, $3.99) When matching a beverage alcohol to chocolate, I often recommend avoiding wine. While grape based dessert wines combine well with fruit based desserts, the rich espresso, mocha and chocolate notes found in many Stouts and Porters strike a better flavour synergy with chocolate based desserts. Not to mention, beers’ carbonation helps cut through the inherent gluey richness of chocolate. I tend to prefer the sweet malty notes of Porter over the drier nature of most Stouts but in this case the appropriately named Young’s Double Chocolate Stout makes an excellent pairing. Ingredients ¾ cup 35% whipping cream 2 tbsp Kahlua Liqueur (50 ml, $3.18) 1 tbsp instant coffee 1 tbsp liquid honey Pinch salt 12 oz semisweet chocolate, finely chopped Biscotti Fresh fruit such as strawberries
Mocha Chocolate Fondue 44
Occasions Winter 2013/2014