We welcomed Antidote Chocolate for a pre-Valentine’s Day pairing event with us with their new chocolate bars and new fromage pairings.
When it comes to pairing chocolate and cheese, it may sound like a strange combination but much like pairing anything, there are complexities with the product from cacaco percentage, sweetness, aroma, flavor, and additives. Antidote is meant to healing sort of chocolate according to founder, Red Thalhammer.
The four pairings of the evening were:
- Queen M (Quinoa & Mint 70%) and Le Pico: A soft ripened aged goat’s milk cheese from Perigord, it is creamy, dense, and melting paste with a delicate smooth richness thats contrasts with the crunchy quinoa pieces and subtle but refreshing mint in the bar.
- Hybris (Mango & Juniper 73%) and Beaufort: An alpine-style hard cow’s milk cheese from the Savoie region which is buttery, fruity, and slightly nutty which marries with the bits of tropical mango and juniper berries in the chocolate.
- Queen P (Pink & Green Peppercorn 70%) and Soumaintrain: A washed rind cheese with a pungent aroma but a sweet savory sticky paste, it mingles well with the crushed pink peppercorns and spicy green peppercorns and fruity notes of the cacao.
- Hestia (Banana & Cayenne 77%) and Saint Agur: Soft, creamy, blue cheese from Auvergne, Saint Agur made with cow’s milk has a mild spicy taste and saltiness from the blue veining to complement the light sweet banana flavor and the pronounced cayenne pepper.
The pairing of the night? Everyone agreed all four were magnifique so everyone wins.