The Dalmore™ Scotch-Infused Chocolate Collection - 9 Pieces
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Some restrictions applyA one-of-a-kind Scotch whisky and chocolate pairing experience in collaboration with The Dalmore™. Vosges has carefully crafted three chocolate parfums to complement and enhance the aromas of The Dalmore™. Each whiskey chocolate truffle is infused with its unique single malt expressions and paired with raw honey ganache, candied orange peel, early-harvest first press Mediterranean olive oil, spiced ginger crumb, and vanilla bean coffee burnt sugar caramel.
With pairings like Chinese star anise-fennel-absinthe, ginger-wasabi-sesame seed, and sweet Hungarian paprika, Vosges chocolates transport you across the world, with flavors also inspired by indigenous foods of Southeast Asia, India and Australia. Their creativity is just one of the reasons they were named one of the 10 Best Chocolatiers in the World by National Geographic.
This package serves 8 people and includes
- 3 The Dalmore 12 – The Dalmore Scotch whisky, 12 year aged + raw honey wildflower nectar + 62% cacao dark chocolate + candied orange peel
- 3 The Dalmore 15 – The Dalmore Scotch whisky, 15 year aged + early-harvest, first press Mediterranean olive oil + 72% cacao dark chocolate + spiced ginger crumb
- 3 The Dalmore 18 – The Dalmore Scotch whisky, 18 year aged + vanilla bean coffee burnt sugar caramel + 62% cacao dark chocolate ganache + 36% cacao white chocolate + 23-carat gold leaf
- Each truffle measures 0.5″ × 0.5″ × 1″ and weighs 0.40 oz.
- Items ship with ice packs, may thaw during transit.
- Chocolate arrives ready to enjoy.
- Upon arrival, place truffles in the refrigerator for up to 2 weeks.
To Serve
- Allow truffles to come to room temperature for 2 hours.
- Serve and enjoy!
Chocolate (Unsweetened Chocolate, Cane Sugar, Cocoa Butter, Vanilla Bean Seeds), Bittersweet Chocolate (Unsweetened Chocolate, Cane Sugar, Cocoa Butter, Vanilla Bean Seeds), White Chocolate (Sugar, Cocoa Butter, Whole Milk Powder, Skimmed Milk Powder, Soy Lecithin-an Emulsifier), Caramel (Cream, Non-gmo Corn Syrup, Cane Sugar, Non-gmo Soy Lecithin, Sodium Bicarbonate), Extra Virgin Olive Oil, Speculoos Cookies (Wheat Flour, Sugar, Vegetable Oils (Palm, Rapeseed), Candy Syrup, Raising Agents (Sodium Hydrogen Carbonate, Ammonium Hydrogen Carbonate), Salt, Cinnamon), Cane Sugar, Honey, Raw, Syrups, Molasses, Burnt Sugar Syrup (Sugar, Water), Bittersweet Chocolate (Chocolate Liquor, Sugar, Cocoa Butter, Soy LecithinAn Emulsifier, Natural Flavor), Dalmore12 Year Old Scotch, Dalmore18 Year Scotch, Gold Leaf, Candied Orange Peel (Orange Peel Strips, Glucose Fructose Syrup, Sugar, Dextrose, Citric Acid, Sulphites), Sugar, Brown Rice Syrup, Blood Orange Puree (Blood Oranges, Sugar), Cinnamon, Hibiscus Powder, Non-gmo Bitter Orange Liqueur, Sea Salt, Orange Zest, Cocoa Powder [Processed With Alkali], Ground Ginger, Natural Vanilla Flavor, Organic Soy Lecithin – An Emulsifier
Contains: Milk, Soy, Wheat, 0.5% Alcohol
This product is processed on equipment that also processes Milk, Soy, Peanuts, Wheat, and Tree Nuts
One of the World's Top Chocolatiers
One of the World's Top Chocolatiers
With pairings like Chinese star anise-fennel-absinthe, ginger-wasabi-sesame seed, and sweet Hungarian paprika, Vosges chocolates transport you across the world, with flavors also inspired by indigenous foods of Southeast Asia, India and Australia.
An early creation, the curry-coconut truffle still stands out in their signature Exotic Collection today. Vosges was also the first to put bacon in a chocolate bar, launching a trend still being copied today. Their creativity is just one of the reasons they were named one of the 10 Best Chocolatiers in the World by National Geographic. One taste of these convention defying creations from Vosges and you’ll know why!
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