(Tasting · 22 Aug 2026)
Cognac and chocolate
Why a square of dark chocolate makes an old cognac taste twenty years older.
Old cognac and dark chocolate share many of the same aromas: dried fruit, roasted notes, vanilla, spice.
Choose a chocolate above 70% cacao, without too much sugar, and keep it at room temperature.
Let a small square melt on your tongue, then take a small sip of XO. The fat of the chocolate carries the aromas further.
“Let the chocolate melt first. Then the cognac. Never the other way round.”
With the Hors d’Âge, try a chocolate with orange peel: it brings out the rancio.
For the VSOP, milk chocolate with sea salt works surprisingly well.
And with Paradis? Nothing at all. Just the glass.
