Single Malts and Small Batch Chocolate Truffles Pairing

Updated: 23 Nov 2016 | By:

Date: 17 December 2016
Session 1: 1-3pm
Session 2: 3-5pm
Venue: Crime, TREC KL
Fee: RM120 per pax (limited to 25 pax per session)

Buy tickets from Kim at +6012 339 7115 or kim@thirstmag.com. Seats are confimed upon payment made.

Yes, we have another chocolate pairing session! This time, pair 5 types of handmade truffles with single malt whiskies.

We sourced the single malt whiskies from Single & Available and sent the list to Demochoco to create this tailored pairing. The chocolatier, Lim Jialiang, will be flying the chocolate truffles on the very day of the event.

The Singaporean chocolatier makes chocolate truffles using his own flavour combinations with ingredients sourced locally as well as overseas. He travels to the source, understands the local ingredients through food, drinks and tastings, and creates seasonal flavours that no one has done before. Japan is Jialiang’s frequent and favourite destination. With his fluent Japanese, he’s able to communicate with the locals for recommendations on the best special ingredients he needs. In the workshop, you will get to taste several creations, including the Yuzu Miso which is a unique combination of fermented soy beans and yuzu.

The event will be held at the newly opened cocktail bar Crime at Trec. Kelvin Lee, the Head Bartender will also be there to share the fun with us on the pairing.

The truffles will be paired with these whiskies:


Kinako - Dulcey (32%) infused with kinako (soybean powder).The umami and the sweetness of the kinako complements the caramel and toast flavours in Dulcey.
Kavalan Single Malt (40% abv) – A non-aged whisky from Taiwan that is listed as one of the ‘101 Whiskies to Try Before you Die’ by Ian Buxton. Tropical fruits note, a taste of creamy vanilla with a spicy finish.

Yuzu Miso - Ivoire (35%) Chocolate is blended with Honda Yuzu Miso. A delicate umami reminiscent of mascarpone cheese interplays with citrusy yuzu peel. Dusted with fresh shredded coconut for textural contrast.
Teeling Single Grain (46% abv) - An Irish Whiskey made predominantly with corn and matured full term in Californian Cabernet Sauvignon wine barrels. Floral note, sweet red grapes and a berry finish. Smooth and buttery.

Kilombero 67% - A single origin chocolate made exclusively for Demochoco by Tanzania’s Kokoa Kamili. A fruit bomb bursting with apple and honey notes. Mid-palate: reminiscent of biscotti. Slight acidity.
Bunnahabhain 12 Years Old (46.3% abv) - an Islay whisky without the smoke! Starts with a light fruit and nutty taste that leads to a spectacular malty sweetness. Fresh smokey on the nose with a soft nutty sweetness and ends with slight saltiness.

Marco Polo - Manjari (64%) infused with Marco Polo Tea from Mariage Frères, introducing additional floral aromatics and strawberry notes.
Benromach 10 Years Old (43% abv) - 80% Bourbon barrels, 20% Sherry hogshead, final year in first fill Oloroso casks. Oaky and piny, tastes sweet and slightly peaty with a spicy touch at the end.

Salt Balao 75% bar with sea salt - Single origin Ecuadorean cacao. Puissant cacao flavour with stewed currants and molasses, accentuated by maldon sea salt.
Glenglassaugh Torfa (50%) - Fully matured in ex-bourbon barrels and peated to 20ppm, the first peated whisky from this revived distillery. Slightly smoky that lasts till the end with fruity notes of melon and apple.