Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

When whisky says "yes" to chocolate

When whisky says "yes" to chocolate

Anne Debbasch | 10/25/23, 10:09 AM
Disable your adblocker

Chocolate and whisky, two ingredients in symbiosis. Yes, but there's no question of overpowering the alcohol: here, whisky expresses itself with purity and delicacy.

While spirits have fallen out of favor with pastry chefs and even chocolatiers in recent decades, this year sees their return to favor. Liqueurs are not used as preservatives, and the best of them are selected to join chocolate and pastry. Here, whisky is paired with chocolate, gently revealing all the facets of these two ingredients. Gault&Millau shares five of its finest tastings.

Le Charles de Gaulle, Jean-Paul Hévin, Paris

In keeping with his savoir-faire, Jean-Paul Hévin has imagined the Charles de Gaulle, a travel cake in which he combines Grand Cru chocolate from Venezuela with an almond cocoa cookie punched with smoked whisky. The cocoa bean crispness contrasts with the lightness of the chocolate mousse and the softness of the cookie. Unusually, this cake can't be bought in-store, but only ordered on the website, because let's not forget, this shippable cake is an invitation to travel!
www.jeanpaulhevin.com

653791a807263b86170682bc

©JPHévin, ©StudioDesFleurs

Whisky chocolate bar, Jean-Philippe Darcis, Verviers, Belgium

A bar with character. The roasted beans are matured for 2 months in a local Belgian Owl whisky, whose barley comes from sustainable Belgian agriculture (100 kg of beans for 100 liters of whisky). The first impression is not of alcohol, but of full-bodied fruity fragrances, delicate floral notes and nutty aromas as the tasting progresses. There's none of the peaty power of some whiskies, but plenty of sweetness and fruity notes that prolong the tasting experience. A rare bar to be found ephemerally on the e-shop.
www.darcis.com

653791a807263b86170682bf

©DR, ©LFau

Chocolate-whisky tart, Léandre Vivier, Le Burgundy, Paris

After a trip to Scotland, Le Baudelaire 's young pastry chef inspired by smoky, peaty Scotch whiskies imagines an incredible tart with unexpected pairings and texture. " I chose to make a very crisp chocolate croissant dough, into which I placed a Colombian chocolate cream flavored with Laphroaig whisky. When baked, this baked cream takes on a texture reminiscent of flans" , a natural balance is struck between the alcohol and the chocolate, which soothes the powerful notes of the whisky, leaving only the aromatic side. Even non-whisky lovers will be tempted!
►www.leburgundy.com/fr

653791a807263b86170682c2

©LeBurgundy

Japanese whisky chocolates, Pierre Marcolini, Brussels and Paris

For its new autumn-winter collection, the chocolatier is launching a box of chocolate bonbons scented with some of the most legendary Japanese whiskies in the land of the rising sun. The six bonbons feature a double texture of caramel and praline, highlighting each of the chosen spirits. Our favorites include a sweet whisky with notes of honey (togouchi kiwami), a whisky caramel with notes of grapefruit and peppermint (suntory toki) and four other interpretations, each made with a precious old whisky. A toast!
www.eu.marcolini.com

653791a807263b86170682c5

©DR, ©NicolasBuisson

Tablette Alchimie, Nicolas Cloiseau x Benjamin Kuentz, Paris

Nicolas Cloiseau of La Maison du Chocolat and Benjamin Kuentz, publisher of French whisky, set out to shake up the codes of the chocolate-spirits association. Their goal: to offer a chocolate bar with whisky notes, but without whisky. To meet their challenge, they set up a game of taste transfer. The chocolate, melted at 50°C, is poured into an oak barrel that has contained the whisky, so that it can absorb its taste for three weeks. To accompany the chocolate, Benjamin Kuentz created a whisky liqueur. This time, the whisky joins the chocolate barrel to absorb its aromas. A square to savor with the beverage to intensify all its aromas.
www.lamaisonduchocolat.com

653791a807263b86170682c8

©LaurentRouvrais, ©ThomasDhellemmes

Disable your adblocker

These news might interest you

Les Crayères célèbrent la 15ᵉ édition du Marché des Producteurs
Craftsmen & Know-How
Les Crayères célèbrent la 15ᵉ édition du Marché des Producteurs
Les 20 et 21 septembre 2025, les jardins du Domaine Les Crayères à Reims se transformeront en véritable temple du goût à l’occasion d’un événement gourmand devenu incontournable : le Marché des Producteurs.
Pas de friture sur la ligne entre Christophe Hay et Sylvain Arnoult
Craftsmen & Know-How
Pas de friture sur la ligne entre Christophe Hay et Sylvain Arnoult
Longtemps réservés aux guinguettes et auberges de bord de rivière ou de lac, délaissés en cuisine – souvent pas manque de savoir-faire –, les poissons d'eau douce retrouvent aujourd'hui la place qu'ils méritent sur les tables gastronomiques. En fonction des saisons, les brème, aspe, alose, carpe... font ainsi leur retour sur les cartes des restaurants.
Live algae
Craftsmen & Know-How
Live algae
Ewen Frin, 28, founder of Omanori, is revolutionizing Breton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds.
Nicolas Adam, Stéphane Terlet et le “meilleur beurre du monde”
Craftsmen & Know-How
Nicolas Adam, Stéphane Terlet et le “meilleur beurre du monde”
À Maël-Pestivien, dans les Côtes-d’Armor, un éleveur de vaches Froment du Léon et un chef doublement toqué tissent depuis plusieurs années une histoire de goût, de fidélité et d’engagement. Le beurre qui les unit ne ressemble à aucun autre.
Pierre Duplantier : l’éleveur qui a troqué le lait pour les volailles d’exception
Craftsmen & Know-How
Pierre Duplantier : l’éleveur qui a troqué le lait pour les volailles d’exception
Sortir d'un système agricole productiviste n'est jamais facile. Pierre Duplantier, ancien éleveur laitier, a osé changer le cours de sa vie. Il s'est affranchi d'une production peu rémunératrice pour se lancer dans l'élevage de volailles haut de gamme destinées aux chefs et aux gourmets.
Paris Coffee Show 2025 : le retour du salon des passionnés de café
Craftsmen & Know-How
Paris Coffee Show 2025 : le retour du salon des passionnés de café
Le rendez-vous des professionnels et amateurs de café fait son retour à Paris ! Organisé par Collectif Café, le Paris Coffee Show s’associe au Sirha Omnivore pour une nouvelle édition.
Become Partners