Terroir, the word of the day at Pernod Ricard's truffle-making workshop, doesn't just differentiate Cognac from brandy, but can also be credited for cacao's flavour profiles.
"People discuss the subtleties of Cognac all the time, but chocolate too has different characteristics depending on where and how it is grown," explained Ong Ning-Geng, founder of Chocolate Concierge.
“The House of Martell and Chocolate Concierge share the same ethos: both are devoted to delivering artisanal products — in this case, chocolates and cognacs — by first treating their terroir with respect,” added Jean-Baptiste Gouvril, brand ambassador for Martell.
A highlight of the workshop held at Pernod Ricard Malaysia's HQ was the objective sensory experience whereby participants attempted to draw out sweet, salty, sour, bitter and umami notes from 3 different bars of chocolate. “What is the point of this test? It is an introspective exercise to discover how well we know our tastebuds," Ning clarified.
A sampling of the harder stuff followed suit: 3 types of Cognac — Martell VSOP Aged in Red Barrels (fruity with tea-like tannins), Martell Cordon Bleu (toffee apples, oak and spice) and Martell XO (spicy and powerful) — were nosed and necked before participants chose their respective favourites.
Then came the time to roll up our sleeves, pull on our rubber gloves, and step into the shoes of a chocolatier. Fun and hilarity ensued as guests made a mess while blending chocolate ganache with the Cognac of their choice and hand-rolling their own truffles.
"The best thing about this event is you get to dapao chocolate!” laughed Gouvril.
Details About Pernod Ricard's Next Chocolate & Cognac Workshop:
WHEN: September 17th 2019 from 7-9pm
WHERE: Bar Des Embiez @ Pernod Ricard Malaysia, Suite 1107, Menara PJ, Amcorp Trade Centre, 18, Jalan Persiaran Barat, Petaling Jaya