Hi folks, it’s good to speak to you all again.
I am delighted to announce our wonderful new chocolate selection at the Road Hole Restaurant supplied by Iain Burnett- The Highland Chocolatier. I will warn you now…this post may leave you running for the nearest chocolate bar!
Based in the small village of Grandtully, Perthshire the Highland Chocolatier produces fine chocolates made from a rare premium cocoa from the island of São Tomé and a selection of fresh Scottish cream and fruit.
Both Ross and I chose a small selection of chocolates to serve after dinner in the Road Hole Restaurant- it was a tough job to do but someone has to do it! After trying many delicious chocolates we agreed on a mouthwatering selection. Dark Velvet is firm truffle with a more bitter and intense flavour while the Espresso Truffle contains a dark ganache with locally roasted espresso beans. The Marzipan treat is pure German marzipan dipped in 70% São Tomé dark chocolate. The Mocha Truffle is a milk chocolate alternative to the Espresso using fresh cream and Perthshire coffee. To add a bit of colour to the plate we chose a delectable Cinnamon Praliné with a hint of clove in a milk chocolate gianduja. Wow I’m hungry just writing about them!
My favorite chocolates from our selection have to be the award wining Velvet Truffles. Apparently the Cocoa Dusted Mild Velvet truffle took 3 years to develop and over 120 adjustments to the methods and recipe. We also chose the deliciously fruity White Strawberry truffle- a white ganache with red strawberry powder.
Remember these scrumptious chocolates are only available with coffee after dinner in the Road Hole Restaurant. http://www.oldcoursehotel.co.uk/restaurants/rhg_index.html The perfect way to end an exquisite fine dining experience, I’m sure you will agree. I’ve added a few pictures of the tasty treats just to tease you even more!
Speak to you soon