hi Cacao lovers,
I'm preparing a first whiskey / chocolate pairing and would love to hear your tips/expertise and advice
I 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…
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