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The world’s most celebrated pepper, from the Cambodian province of Kampot, meets the world’s most luxurious dark chocolate, from To’ak in Ecuador—aged for three years. A bold and floral chocolate with an artful touch of spice. Ideal for pairing with cheese, tequila, or rye whisky. Sample of Kampot pepper is included.
Nose: A fresh herbal tone with rich chocolatey notes enlivened by floral spice.
Palate: Earthy, hints of nuts and dark fruits, pepper comes in at the mid-palate with hints of wood and coffee, spice and citrus on the backend.
Finish: Smooth buttery texture, floral shades of pepper with hints of wood and coffee, long alluring finish.
This is a good edition to pair with añejo tequila--Casamigos actually works better than most other tequilas for reasons we’re still trying to figure out. Rye whisky is another spirit that is well-suited to this edition, although a broad range of whiskies also work very well. With cheese, don’t worry about finding a spicy cheese. Instead, go with something like Gruyère, Compté, aged Gouda, or Pyrenees sheep cheese, and let the chocolate itself bring its own spice to the pairing.
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