Chocolate Vodka with Dark Chocolate Covered Raspberry Creams
April 18, 2016
I recently made chocolate vodka, infusing it with cacao nibs (unsweetened, cracked and roasted pieces from the cocoa bean).
The chocolate impact was fantastic. The chocolatey flavor was authentic and bold since there was no added sugar to distract from the natural nuances of the cocoa notes.
(You can read more about it here.)
Of course, I thought of pairing this alcohol infusion with chocolate. I reached for something I had on hand - a chocolate coated raspberry cream (previously paired this with a red wine and it was delicious!). Read about that pairing here.
This, unfortunately, was not a good pairing. I’m thinking the sweetness levels were just too far apart.
Rather than enhancing the chocolate flavors in the vodka like I’d hoped, the high level of sweetness from the raspberry creams offered the opposite effect.
It diminished the chocolate and turned the drink into a bitter concoction. The raspberry in the chocolates were overwhelmed by the vodka and became quite bland. I had expected a nice fruity after taste, but it was non-existent.
Sometimes an experiment doesn’t go the way you expect. Most of the time, I learn something in the process.
This time I learned the best way to enjoy chocolate infused vodka and sweet chocolate coated creams is to eat them separately!
This experience reminded me that a good pairing is only determined after you decide to try it out.
Sure, you can have expectations, but ultimately, you never know if it’s going to work until you go for it. Curiosity, and an educated guess are all you need to start!
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