The Mesoamerican Mayans exchanged it as currency; botany boffin Carl Linnaeus christened it ‘food of the Gods’; and fictional fatso Augustus Gloop loved it so much he ended up in a river of the stuff. Yes, if Easter is about anything, then we’re pretty sure it’s about chocolate.
And just as chocolate triggers serotonin, so too will a sip of a sophisticated spirit release a dose of dopamine. So, what with all the relentless gloom in the world, we suggest you double down on the indulgence this Easter and pair your favourite sweet treat with a delicious and discerning distillate.
Chocolate contains over 600 flavour compounds, which is a lot, but there’s also incredible aromatic and flavour complexity in various spirits, particularly those aged in wood. Understanding this will help you pair different styles of chocolate to the correct spirit, or at least enable you to defend your behaviour as you fill your face.
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