Hotel Chocolat have taken a shot of 12-year-old single malt whisky, mellowed it into a smooth truffle and encased it in their rich-but-creamy 50% milk chocolate. Crack through the tempered chocolate sphere and immerse yourself in the evocative flavours of a good scotch.
The natural colours of the orange highlight on their Whisky Truffles Selector is a reminder of the glint of amber whisky besides an open fire. The scotch is silky and well-balanced, with notes of heather, apple blossom and pear, with a peaty, smoky finish on the palate once it’s gone.
It may be best to keep this away from little fingers - this truffle has a decidedly adult flavour. The smooth truffle within tempers the strength of the whisky with a decadent cream, which is deepened with the cocoa notes of our milk chocolate.
Perfect for an after-dinner treat, or when you’re craving a wee dram but the bottle is empty! Transport yourself to the Scottish moors in just one bite - although you may need to eat more than one! That shouldn’t be a problem; you can have a look at Hotel Chocolat's other decadent alcohol-inspired truffles.
Hotel Chocolat was founded in 2004 to make luxury chocolate with three guiding principles – authenticity, originality and ethics. These remain central to the brand’s success today, and with its Rabot Estate cacao farm and locations across the UK and internationally, Hotel Chocolat connects the world of cacao agriculture with the decadence of top-quality chocolate.
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