whiskey truffle

This whisky praline covered in delicate chocolate is made from Finlaggan Cask Strength Whisky. It is made from high-quality layered chocolate 70% (fine tobacco note) and. a. from Santo Domingo. With a select, fine cigar, it forms a perfect harmony and harmonizes deliciously. This praline is made with a ganache which is refined with whisky. The smoky aroma of the whisky contrasts with the bitter chocolate used.    Wheat, corn, rye or oats can be used in the production of whisky. But mainly barley is used. This is soaked in spring water so that it begins to germinate and thereby produces sugar and starch. To stop this process, the barley is dried. It gets its smoky aroma from the fact that peat is used as fuel during the drying process. The duration and strength of the peat fire can determine the intensity of the smoke aroma. The barley is now ground and heated with spring or moor water. This causes sugar and other components to dissolve from the malt. Once this has happened, the remaining malt grist is skimmed off and the “wort”, as the sugar solution is called, is heated again. It is then placed in fermentation vats where yeast is added once the liquid has cooled down. The sugar is converted into alcohol and the solution now contains between six and ten percent alcohol. During distillation, the wort is fed into copper stills and heated there. The rising vapors are cooled again in the “gooseneck” with the help of a condenser and are temporarily stored in tanks. The heating continues until the wort contains only one percent alcohol. In the second distillation process, the raw spirit is filled into a smaller still and heated there again. The condensate contains three combustion sections. The foreshots are separated because they contain too much methanol, esters, aldehydes and other inedible substances. The middle run is transferred by the master distiller into tanks and later bottled into barrels. Finally, there is the tailings, which contain a lot of fusel oils and are therefore separated. The foreshots and tails are also collected in tanks and a certain proportion is added back to the wort during a new distillation process. The whisky is filled into barrels to mature. In Scotland and America these are oak barrels, as this use is mandatory. In America, they have to be new oak barrels, but in Scotland, used barrels are often used because they bring different flavors to the whisky. Not only bourbon but also sherry barrels can be used for this purpose. The storage period must be three years, otherwise the manufacturer is not allowed to use the name whisky. During these three years, alcohol evaporates from the barrels and becomes the “Angel’s Share”. For a single malt, the storage time is usually at least 10 years and sometimes even more than 20. In order to give the whisky a special aroma, it may be transferred after a certain time into another barrel in which rum, Madeira, port wine or white or red wine was previously stored. This finishing is noted accordingly on the label. There are also two special features when bottling. On the one hand, the whisky can be filtered (“chill filtered”) to remove impurities, but this can result in the loss of flavor carriers. On the other hand, unfiltered (“unchillfiltered”), which preserves all the resulting ingredients. UIreland and Scotland still disagree about the origin of whisky. However, both have one thing in common: they can be traced back to Christian monks who produced aqua vitae. The “water of life” was also supposedly distributed by monasteries in Ireland. In Scotland, the clans distilled their own whisky. On the one hand, the taxation, regulations and state licenses for distilling meant that no one complied and consequently a ban was imposed unless you had a license. On the other hand, there were uprisings that lasted until the 19th century. century. Only then was the tax law changed and the production of whisky became more profitable. Industrialization simplified and expanded production, which in turn led to higher profits. Many distilleries merged to form larger companies in order to be able to operate worldwide. Slàinte mhath with a good glass of whisky, a fine cigar and these delicious chocolates. In a gift package with the appropriate wine or spirits, the excellent praline can serve as an excellent souvenir. For Father’s Day, but also Mother’s Day, the praline is a present that is not an everyday occurrence. Valentine’s Day is also a welcome occasion to give such a chocolate as a gift. But the praline is also an extraordinary idea when packaged under the Christmas tree or in an Easter basket. You can order chocolate and pralines online here in the Schell Chocolates shop. We deliver the chocolates and pralines to the address of your choice. If you wish, you can also have our handcrafted products sent to friends and family. They will certainly be delighted with the exclusive chocolates or delicious pralines. Or stop by our café and enjoy a delicious piece of cake or tart from our in-house pastry shop with an excellent cup of coffee. There we also offer our exclusive chocolates and pralines to take away. This article contains the following chocolates: Whisky truffles This noble, bitter chocolate made from high-quality layered chocolate is made from Finlaggan Cask Strength Whisky - it goes deliciously with a fine cigar.