Hi, I just wanted to say how genuinely brilliant I thought the whisky (Burns night) set.

For the most part, cocktails aren’t my thing cos I don’t like my alcohol sweet, so it’s only their transfer into the confectionery realm that makes them so great for me; there, they’re not something unpleasantly sweet where I don’t want it, but rather, something that’s meant to be sweet, tempered with alcohol, so I’m able to really appreciate that and judge the flavours on their own merits in a way I can’t if I just drink them. But whisky, and especially various single malts, I love, and I approached putting them into a sweet context with some caution. I needn’t have, it was a complete triumph.

In particular, of the single malts, I judged the Laphroiag particularly strictly cos that’s my “desert island whisky” – not necessarily the one I’d choose for the most special occasion, but the one I’d drink every day forever. And I was concerned at sweetening this one at all, let alone with the addition of the strong additional flavour of honey – but what a brilliantly judged blend. Perfect. I also love Talisker, and thought it’s slight seaweedy saltiness brought out something really special in the chocolate. If I have one slight constructive criticism, I’d have liked a tad more of the raspberry sharpness in the cranachan, but gosh I’m being picky!

Hilary Delamare

Choctails® was founded by husband and wife team Simon and Hilary Delamare. Simon's suggestion of putting cocktail flavours into chocolate took Hilary's chocolate-making hobby to new heights, until in May 2012, the decision was made to turn the hobby into a full time business. The domestic kitchen became a production factory by day, and the dining room was given up to become a place where hand-made chocolate is crafted

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