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(SoraNews24)   Have a break? Have a Kit Kat that has been aged in whisky barrels from Islay, Scotland   (soranews24.com) divider line
    More: Spiffy, Wine, whisky barrels, cacao nibs, Whisky Barrel Aged, land of unusual KitKats, unforgettable limited-edition KitKat, high-end KitKat Chocolatory boutique, new chocolate  
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694 clicks; posted to Food » on 05 Dec 2020 at 6:35 AM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



14 Comments     (+0 »)
 
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2020-12-05 6:36:32 AM  
I wonder what it is that makes people like whisky. It's probably not genetic, because both of my parents enjoyed a dram, but to me it tastes putrid, and the peaty, smoky ones are the worst. I had a tasting at  the Tallisker distillery on the Isle of Skye last year, and it was about what I expected, but others in the room thought that it was nectar.

Oddly though, if you blend small quantities of a moderately priced whisky with chocolate, magic happens, so I could possibly be on board with this.
 
2020-12-05 6:53:54 AM  
I don't get it.  Chocolate turns chalky and brittle with age.  Why would you ever age it?  Is food supposed to taste better if it's made in a bizarre, obscure manner?
 
2020-12-05 6:59:22 AM  
It's in Japan. That means we can't get it.

Want to know what I want that I can't get? Living in Japan because that's where I spent my youth.

/debbie downer
 
2020-12-05 7:04:35 AM  
No.
 
2020-12-05 9:04:12 AM  
I would love to try that, but I'm stuck in America, where we strive to make our junk food trashier instead of lifting it up. I'll have to console myself with a package of Special Edition Tide Pod Oreos.
 
2020-12-05 9:06:29 AM  

OrionXVI: I don't get it.  Chocolate turns chalky and brittle with age.  Why would you ever age it?  Is food supposed to taste better if it's made in a bizarre, obscure manner?


RTFA - the cacao nibs are aged in the barrels before becoming chocolate.
 
2020-12-05 9:21:39 AM  

Jesus McSordid: I wonder what it is that makes people like whisky. It's probably not genetic, because both of my parents enjoyed a dram, but to me it tastes putrid, and the peaty, smoky ones are the worst. I had a tasting at  the Tallisker distillery on the Isle of Skye last year, and it was about what I expected, but others in the room thought that it was nectar.

Oddly though, if you blend small quantities of a moderately priced whisky with chocolate, magic happens, so I could possibly be on board with this.


Yes. Bourbon balls FTW.

There's another recipe that whisky makes better. I got this from a restaurant on Edisto Island. You marinade pork tenderloin medallions in duck stock, honey, molasses, and whisky. Then, heat the tenderloins to around 145 degrees. Then serve with a sauce of the same ingredients that your marinade was made from + cream.

The restaurant closed some years back. [tears of lament]

It's common practice among our family to share restaurant fare around the table. The first time I got the pork dish I was like a cheetah trying to defend my kill from hyenas.

I don't mean to endorse one product over another, but the dish amazingly tastes better with the Jack Daniels that the restaurant recipe calls for. I've tried it with bourbon, but though it's tasty, it just isn't the same.
 
2020-12-05 9:23:57 AM  
Of all the Scotch regions, Islay would be the last I'd choose for chocolate.  That iodine flavor from seaweed peat would clash terribly with chocolate.
 
2020-12-05 10:39:24 AM  
I should go and buy more whiskey...before we end up with 18" of gloppy snow that we've been forecasted to get. :/
 
2020-12-05 10:42:07 AM  
...hey blake me oft a peece o dat Kit Kat agin? (BURP)
 
2020-12-05 11:02:35 AM  

iron de havilland: OrionXVI: I don't get it.  Chocolate turns chalky and brittle with age.  Why would you ever age it?  Is food supposed to taste better if it's made in a bizarre, obscure manner?

RTFA - the cacao nibs are aged in the barrels before becoming chocolate.


How does that help flavor?  Alcohol works by leaching the caramelled sugars out of the wood that exists between the char and the outer barrel.  How is a nib supposed to do that?
 
2020-12-05 2:48:20 PM  

Jesus McSordid: I wonder what it is that makes people like whisky. It's probably not genetic, because both of my parents enjoyed a dram, but to me it tastes putrid, and the peaty, smoky ones are the worst. I had a tasting at  the Tallisker distillery on the Isle of Skye last year, and it was about what I expected, but others in the room thought that it was nectar.

Oddly though, if you blend small quantities of a moderately priced whisky with chocolate, magic happens, so I could possibly be on board with this.


Add a little bourbon to your chocolate chip cookies. Amazing.

And I was once of similar thinking. Then a buddy graciously shared a nip of his King George V from Johnny Walker. Smoke, wood, leather, tobacco...The smoothness and complexity hooked me. Now I can't afford a $750 bottle of hooch myself, but I've been chasing that flavor profile ever since. Islay whisky is the closest.
 
2020-12-05 7:15:04 PM  

OrionXVI: iron de havilland: OrionXVI: I don't get it.  Chocolate turns chalky and brittle with age.  Why would you ever age it?  Is food supposed to taste better if it's made in a bizarre, obscure manner?

RTFA - the cacao nibs are aged in the barrels before becoming chocolate.

How does that help flavor?  Alcohol works by leaching the caramelled sugars out of the wood that exists between the char and the outer barrel.  How is a nib supposed to do that?


I don't know, but if it does, I'd guess that the wood infuses the fat in the nibs and those flavours then carry over to the finished chocolate.
 
2020-12-06 5:12:58 PM  
It works for coffee - local roaster buys used barrels from the local distillery and sticks beans in them.  Definitely get some whiskey flavors from the brew.  Could be from the barrel, could be from residual whiskey soaked into the wood, but it works.
 
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