Comments on: Chocolate & Zucchini cake and Chimay http://www.tomatom.com/2005/09/chocolate-zucchini-cake-and-chimay/ The insiders' guide to food and drink in Melbourne. Since 2005. Tue, 07 Feb 2012 07:40:44 +0000 hourly 1 By: chocolatka http://www.tomatom.com/2005/09/chocolate-zucchini-cake-and-chimay/comment-page-1/#comment-41 chocolatka Mon, 12 Sep 2005 17:31:35 +0000 http://tomatom.com/?p=72#comment-41 I read your comment. Thank you for understanding. Whiskey is my second choice with chocolate. Rum is third. If you like cognac, try it with chocolate cake. The good thing is, that cognac is good at room temperature, so it is more welcoming by chocolate, than other drinks. Unfortunately, I do not like cognac. I do not really like chocolate cakes or chocolate ice-cream, but I like dark chocolate a lot, not that silky, smooth, sticky, melting like a butter, but rough, hard and withstanding human mouth temperature. My favorite is from Finland. If you will be in a mood, try for desert ice-cream sprinkled with any of mentioned above spirits. Gin is O.K. if you like mint flavor. As about your choice of pairing beer and chocolate, it is better for me, than with any traditional wine. Maybe next time you will make a small open sandwich (no bread, of course!) cheddar with habanero and chocolate, really good. Of course, everything I wrote is my own opinion based on my taste. P.S. By the way, I had my cake with strong tea: Tylors of Harrogate South African KWAZULU - very good! I read your comment. Thank you for understanding. Whiskey is my second choice with chocolate. Rum is third. If you like cognac, try it with chocolate cake. The good thing is, that cognac is good at room temperature, so it is more welcoming by chocolate, than other drinks. Unfortunately, I do not like cognac. I do not really like chocolate cakes or chocolate ice-cream, but I like dark chocolate a lot, not that silky, smooth, sticky, melting like a butter, but rough, hard and withstanding human mouth temperature. My favorite is from Finland. If you will be in a mood, try for desert ice-cream sprinkled with any of mentioned above spirits. Gin is O.K. if you like mint flavor.

As about your choice of pairing beer and chocolate, it is better for me, than with any traditional wine. Maybe next time you will make a small open sandwich (no bread, of course!) cheddar with habanero and chocolate, really good. Of course, everything I wrote is my own opinion based on my taste.

P.S. By the way, I had my cake with strong tea: Tylors of Harrogate South African KWAZULU – very

good!

]]> By: Ed Charles http://www.tomatom.com/2005/09/chocolate-zucchini-cake-and-chimay/comment-page-1/#comment-40 Ed Charles Sat, 10 Sep 2005 13:07:16 +0000 http://tomatom.com/?p=72#comment-40 All those Belgium beers are pretty good. Have you tried Belgium beer with cheese or just plain chocolate? All those Belgium beers are pretty good. Have you tried Belgium beer with cheese or just plain chocolate?

]]> By: maggie http://www.tomatom.com/2005/09/chocolate-zucchini-cake-and-chimay/comment-page-1/#comment-39 maggie Sat, 10 Sep 2005 10:03:00 +0000 http://tomatom.com/?p=72#comment-39 Yum! Thanks for the reminder. I would totally put Belgian beer on a level with wine as far as food enhancement goes-right on. Yum! Thanks for the reminder. I would totally put Belgian beer on a level with wine as far as food enhancement goes-right on.

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