Cognac provides the ideal breadth of aromas to pair with the taste and texture of chocolate. Defined as “a unique combination of sweets and sips” by the spirit tasting experts and food specialists. This culinary marriage offers many flavor experiences. For lighter-bodied Cognacs, creamier and softer chocolates are better suited. For older and bolder Cognacs, go with intense-flavored chocolates. Valentine’s Day may only come once a year, but premium Cognac is more than just a beverage. It is an experience that can be celebrated all year.
White chocolate / Cognac Frozen VS– Experts recommend Frozen VS with a white chocolate, its subtle cream and buttery tones blend harmoniously with this category’s oily texture.
Crunchy hazelnut praline / Cognac VS – VS Cognac complements fondant and rich textures such as caramel or hazelnut pralines. Those flavors soften the bite of the VS.
Dark chocolate covered fruits / Cognac VSOP – The bitterness of dark chocolate, including those with nutty, floral and fruity notes, pairs well with an aged Cognac, standing up to its complexity.
Dark chocolate / Cognac XO– Oak, clove, black pepper and dried fruit are the aromatic characteristics of XO. It responds to the roundness of simple and intense dark chocolate. As the fullest and richest of all Cognacs, XO also enhances creamy notes of vanilla and caramel macarons.