From the To’ak signature series – aged in Don Julio’s Tequila barrels. A nice full and sweet taste experience.
To’ak is one of the first chocolate makers to use barrel ripening. A nice principle, chocolate is by no means an inert substance. It absorbs odors and flavors from the environment quite easily. And then it is also true that chocolate combines beautifully with all kinds of drinks. If you know that, it is really only logical to use barrels in which drinks have matured to also allow chocolate to rest. In this way the chocolate absorbs the taste properties of the drink (and the wood) in a slow manner. This way you get a nice extra complex whole.
The Rain Harvest 2015 – Light (73%) was used for maturing in tequila barrels. The barrels are Don Julio añejo tequila barrels.
Taste profile of the makers:
Fragrance: Fruity caramel with a lemon zest.
Taste: Soft fruit and butterscotch with a sweet agave twang, hint of vanilla and nutmeg.
Aftertaste: Sweet buttery caramel, slightly smoky wood, honey.
The first and most obvious choice is añejo tequila in general, and Don Julio special. All types of whiskey also fit well, especially American whiskeys such as Bourbon and Rye, in addition to Scottish and Irish. In terms of cheese, especially the mild Alpine cheeses (Comté, Gruyère, Beaufort) fit in addition to soft and semi-hard sheep’s milk cheeses, but also gouda and brie.
73% Nacional cocoa (Rain Harvest 2015) from Ecuador.
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