The next time you're craving for a choccy, consider a chocolate paired with alcohol recipe that will warm you up gently.
Chocolate and alcohol make a fine pair. Single-origin chocolate will be your bet when it comes to experiencing it with whisky. This means that the cocoa beans that are produced in the Philippines are giving the chocolate a distinctive, pure taste.
Theo & Philo, one of the leading local artisan chocolate has recently collaborating with the country's world's number 1 Rum Tanduay. Tanduay Rhum has now taken over the number one spot from a list of international rum brands. From the list that has been long dominated by Puerto Rican brand Bacardi, now Tanduay is the new industry leader according to Drinks International.
The collaboration of the two home grown Filipino product has come up with their own liquor-filled chocolate. The 65 percent dark chocolate is mixed with Tanduay rum gold caramel filling. These bars are now exclusively available at the Tanduay store at Century Park Hotel.
"A few people have been asking us to make chocolate with alcohol, so we are glad to have the opportunity to collaborate with Tanduay and their 165 year old tradition of crafting rum," the chocolate brand said on a Facebook post.
“Tanduay’s Asian Gold Rum, made from the Philippines’ own heritage sugarcane, adds a layer of complexity and sophistication to our Philippine single origin chocolate,” it added.
Theo & Philo is the first bean-to-bar, single-origin chocolate maker in the Philippines, which is now growing its name in the international market. While the Tanduay is made locally from the country's sugarcane.
No comments:
Post a Comment