Join us for a masterclass in matching Chocolate with Wine with Jilly Goolden and Mary-Ann O'Brien. Lily O'Brien's luxury, premium chocolates paired with the perfect selection of delicious wines and cocktails.
“This ‘pudding wine’ made from the very sweet, rich, dark sun-dried Pedro Ximinez grapes has a scent of coffee liqueur and sumptuous sticky toffee and prune flavours; so when combined with the Macchiato chocolate, there is an explosion of coffee flavours and a strong suggestion of scrumptious fruit cake. Scrunchy and munchy, yum...”
“Kir (formerly known as Blanc-Cassis) is dry white wine with a dash of Crème de Cassis de Dijon, an aromatic dark blackcurrant flavoured liqueur. The luscious dark fruit flavour dovetails sublimely with this decadently rich dark chocolate. An irresistible combination!”
“This classic sweet wine from the southern Rhone valley, first made by the Greeks, is evocative of toffee apples and orange blossom. Sipped alongside this malty sweet chocolate, exotic tropical flavours are suggested, highlighted by the wine’s bright citrus acidity.”
“Floralys is a Spanish vino de licor, meaning plump muscatel grapes are crushed and grape spirit is added to the juice before fermentation. This makes it an intensely aromatic, naturally sweet wine with vivid orange notes and it’s therefore a perfect partner for the Orange & Bergamot Ganache, accentuating the vivid, zesty orange flavours and subtly developing the exotic bergamot smokiness on the finish.”
Peppermint Crunch with a twist of Basil Dark Chocolate Bar - Rich dark chocolate encases peppermint as fresh as a garden herb complimented by subtle notes of basil and accompanied by an audible crunch!