CHOCOLATE TRUFFLES WITH GLEN TALLOCH

Glen Talloch and chocolate? We are always up for that! Especially for Glen Talloch with chocolate truffles. It’s finger-licking good. For the best result, you have to make them yourself, though. We’ll help you out with this recipe.

Preperation

  1. Melt the chocolate with the butter and the cream over a pan of hot water.
  2. Mix the whisky with the melted chocolate, stir and pour everything into a bowl.
  3. Place in the fridge to harden. Once the chocolate has hardened, pour the cocoa in a different bowl.
  4. Using a teaspoon, scoop some chocolate out of the bowl and use your hands to form it into a ball (it will get messy). Don’t worry about forming perfect spheres; the imperfections add a kind of rustic charm.
  5. Place the truffles in the bowl of cocoa and stir carefully with a clean teaspoon until they are entirely covered in cocoa. Repeat until you have used up all your chocolate.
  6. Store these unbelievably delicious chocolate truffles with whisky in the fridge until you are ready to eat them, so they don’t melt between your fingers.

“Ith do shàth!”

ingredients

For ca. 20 truffels

  • 2 tbsp Glen Talloch whisky
  • 100 grams dark chocolate, roughly chopped
  • 50 ml cream
  • 1 large tbsp butter
  • 3 tbsp cocoa

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We are concluding (for now) with a dessert. A very traditional dessert, in fact! If the Scots have something to celebrate, you can expect Cranachan to be served at some point. Believe us: the Scots excel at finding reasons to celebrate. Cranachan is made from the four things that Scotland is known for: whisky, oats, honey and raspberries. Officially, the cream with Glen Talloch, the crispy oat flakes and the fruit are served separately, so everyone can construct their own dessert as they like it. Although there exist countless variations of this recipe, we are sticking with the classic preparation for now. This will surely have you looking for a reason to celebrate!

If you visit a real butcher, they can tell you all you need to know about the different species of pig and their specific flavours. We recommend choosing the meat of Dutch free-range pigs. That not only tastes much better; it is better for the environment to boot. It also has a relatively neutral flavour in and of itself, which makes it perfect for a flavourful marinade. The Dutch Livar pig, for example, is a free-range animal that is fed a diet of different types of grain. Of course, you won’t be slathering these ribs in barbecue sauce. A light marinade is all you need to bring out the natural flavour of the ribs. Whatever you do, make sure to get belly ribs. These are much larger and the meat has a firmer structure, while also being much more flavourful. Although they take longer to cook, they are worth it in the end. Once you have selected the best meat, it is time to start your preparations. For starters, rinse the meat off under a tap to remove any loose bits, bone fragments and grit. Pad the spareribs dry with a kitchen towel. Using a sharp knife, cut off all excess fat and small loose pieces of meat. They will only burn on the grill, which affects the flavour of your ribs. Next, you have to remove the membrane. Although that is not easy, it is important to do so to achieve a good result. The best way to do this is by sticking the blunt edge of a regular knife between the membrane and the first bone on the thick side of the rib. Once you’ve managed that, you can pull the membrane off the bones in the direction of the narrow part. If your fingers are greasy, you can use a piece of kitchen towel to get a better grip on the membrane. That will certainly help. Check the sparerib for any loose fragments and rinse it off and pad it dry once more if you need to. To get the most tender ribs, you should not precook them at all. Instead, they should be allowed to cook from start to finish over the fire. Don’t forget about the most important thing: the touch of Glen Talloch!

Glen Talloch and chocolate? We are always up for that! Especially for Glen Talloch with chocolate truffles. It’s finger-licking good. For the best result, you have to make them yourself, though. We’ll help you out with this recipe.

Pasta and whisky? Italian and Scottish? Do those two go together? Indeed they do; their fiery natures can certainly get along – especially in the heat of an oven. A soft blended malt Glen Talloch (that’s right, our 8 y/o!) goes well with matured cheese. The soft malty flavour of the whisky perfectly complements the sharp, spicy cheese. Think of a delicious pasta with cheese, cheese fondue or a nice French onion soup with bread topped with cheese (a splash of Glen Talloch in the soup will blow your mind!) Today, however, we are going for a pasta casserole, which is perfect after a long walk on the beach!

Whereas the thought of using whisky in the kitchen might bring to mind images of salmon or a nice beef steak, we are actually starting with an unexpectedly delicious vegetarian dish. It even includes an oft-overlooked vegetable: the parsnip! In this recipe, you add one or two tablespoons of Glen Talloch while the red cabbage is stewing. The cranberries – another delicious inclusion – will absorb part of the flavour. If you want the flavour without the alcohol, you can simply let it evaporate a little longer. Meanwhile, you can enjoy a nice glass of Glen Talloch as a starter or a digestive – or while cooking, of course.