Post & Photos by Stefan Van Eycken, Tokyo
announced that they had prepared a set of chocolates using premium Japanese whisky, we thought: here we go again… But the moment we tried Maxim’s ‘Chocolat Nippon’ set, we knew that finally someone had gotten it right; finally, someone had created a product in which the whisky was the equal partner of the chocolate. They used the best chocolate they could source and some of the best whiskies from the Suntory range – certainly not cheap supermarket stuff. They came up with three kinds of bonbons: a milk chocolate bonbon featuring Hibiki 21, with tiny pistachio, Lorraine rock salt and cinnamon accents; a white chocolate bonbon with a ganache based on Hakushu Heavily Peated malt and a little touch of mint; and a dark chocolate bonbon built around Yamazaki 18. They are all little marvels but the Hakushu Heavily Peated white chocolate bonbon is worth the price alone.