The Dalmore™ Scotch-Infused Chocolate Collection, 9 pieces
The Dalmore™ Scotch-Infused Chocolate Collection, 9 pieces
A one-of-a-kind Scotch whisky and chocolate pairing experience in collaboration with The Dalmore™. We have carefully crafted three chocolate parfums to complement and enhance the aromas of The Dalmore™. Each whiskey chocolate truffle is infused with its unique single malt expressions and paired with raw honey ganache, candied orange peel, early-harvest first press Mediterranean olive oil, spiced ginger crumb, and vanilla bean coffee burnt sugar caramel.
THE DALMORE 12, 3pcs
The Dalmore Scotch whisky, 12 year aged + raw honey wildflower nectar + 62% cacao dark chocolate + candied orange peel
THE DALMORE 15, 3pcs
The Dalmore Scotch whisky, 15 year aged + early-harvest, first press Mediterranean olive oil + 72% cacao dark chocolate + spiced ginger crumb
THE DALMORE 18, 3pcs
The Dalmore Scotch whisky, 18 year aged + vanilla bean coffee burnt sugar caramel + 62% cacao dark chocolate ganache + 36% cacao white chocolate + 23-carat gold leaf
Each Vosges Haut-Chocolat collection is packed fresh on your day of shipment. Truffle collections are shipped from frozen, then thaw while in transit, and are perfectly safe to refreeze upon arrival. A How to Care Card and enjoy your haut-chocolat at peak perfection is included in each shipment with details on your collection. Please rest assured that once thawed, chocolates will be fresh for up to 7 days before needing to be placed in the freezer.
Consume within in 8 weeks from shipment. Please reference the expiration date card that arrives with your package.
Contains: Milk, Soy, Wheat
Processed on equipment that also processes Milk, Soy, Wheat, Eggs, Peanuts, Sesame, and Tree Nuts.
SKU:TC-DAL-009
Our truffles are infused with a healing sound frequency to raise your vibe.
BREATHE
Close your eyes. Take three deep, ujjayi breaths. Listen to the space between thought and prepare your palate to experience chocolate.
SEE
Describe what you see. What is the shape, color, sheen and texture?
TOUCH
Run your finger against the chocolate, noticing its texture and releasing the aromatics.
SMELL
Bring the chocolate to your nose. Close your eyes, cup your hand around the chocolate and inhale deeply.
TASTE
Enjoy your truffle in two bites. In the first bite, you are just getting to know the truffle, and in the second, you delve deeper, searching out the aromas and nuances. You become immersed in the experience of the chocolate and the sensations. After you’ve eaten the truffle, take a breath and taste the air. The aroma should have a long, lingering finish that is layered with perfumed notes.
To get the best experience from the luxurious combination of The Dalmore single malt whisky and the whiskey chocolate, firstly nose the whisky then bite off a little chocolate and allow it to warm up on the tongue. Then take a small sip of the whisky and allow the flavors to combine. Different notes from the whiskey chocolate will make themselves known to you, based on the expression of The Dalmore you have chosen to pair it with, and will further highlight and heighten the characteristics of the whisky.
"We are best known for handcrafting uncommon and peculiar chocolate experiences. It is our mission and an everlasting quest to uncover ingredients at the pinnacle of their taste profile. Our chocolates are designed to promote the unique characteristics of our proprietary chocolate — every root, flower, spice, and obscurity. This meticulous process of sourcing best-in-class ingredients is a labor of love, which provides an unrivaled taste experience as you Travel the World Through Chocolate®.
The Dalmore has always set the highest standards in whisky craftsmanship. Personally curated casks and multi-stage maturation result in a sumptuous and layered whisky of legendary finesse. This luxurious malt experience can be classified as One of Life's Privileges."
Peace, Love & Chocolate,
Katrina
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SUPERIOR SOURCING
23k Gold Leaf
GermanyRaw gold is placed inside a crucible that glows bright orange from the intense heat. This is what allows the gold to be inserted and removed when melted. The melted gold is placed into a mold to cool. Once cool, the gold is hammered into an easily handled shape. It is then rolled to reach a consistent thickness. Once the gold is thin, it is then cut into small squares and then heated again to soften. The softened gold is then placed in a machine to be "beat" until very thin. It is then cut into delicate gold sheets that are perfect for decorating any dessert.