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LIVE 24-SEVEN


AWARD-WINNING CHOCOLATES AND FINE WINES


80


LewisLoves.com is a Cotswolds and South West lifestyle blog run by Adam and Sarah Lewis, sharing the very best the area has to offer. “Food is a particular passion of ours, and we can't wait to share our hidden gems with you. You can also follow us over on Twitter @adamlewisloves and Instagram @sarahlewisloves for foodie inspiration and much more besides."


There are some events which pop into my inbox that elicit an almost involuntary response. An invitation to taste Ori Hellerstein's award-winning chocolates, perfectly paired with fine wines and spirits at The Wine Library in Tivoli Wines, was one such event. Ori had me at "Hello" and Adam didn't get a look in!


For those of you who've yet to discover the delights of Costello and Hellerstein chocolates, these are not your run of the mill boxed truffles. Pastry chef turned chocolatier Ori Hellerstein has invested time and care in perfecting his handmade single origin chocolates, curating flavour combinations that are both classic and yet tantalising to taste.


Flavours range from the ever-popular sea salt caramel to a dreamy rhubarb truffle. With such distinctive flavours, I was intrigued to see what Calum of Tivoli Wines would choose to pair with them.


The aforementioned rhubarb truffle paired beautifully with 'Domaine Le Roc ‘Roc Ambulle’ Petillant Naturel' (£15.49), a dark pink sparkling wine bottled during the first fermentation, thus remaining unfiltered. The notes of red fruit and the bubbles give this a fun and fresh taste, perfect with the sharp and sweet rhubarb.


Ori's smooth hazelnut praline was accompanied by 'Fernando de Castilla Oloroso' (£14.99). A dry, nutty sherry, it complemented the


nutty biscuit taste of the truffle, leaving me wanting more. The perfect petit-four post Sunday lunch, this would also be enjoyable alongside a cup of fresh roasted coffee.


Ori's new showstopper, the ruby ganache was served with 'Krohn Colheita Port 2007' (£20.99). Complex, dark fruit and treacle tastes really rounded the truffle off beautifully. The sweetness of port really amplified the rich creaminess of the milk chocolate. As Calum had said ‘the ruby chocolate seemed to have higher acidity so needed a sweet wine with some acid to balance, so port worked well’.


And then we tasted arguably Ori's most successful masterpiece, the Sea Salt Caramel, with 'Toad Oxford Rye Vodka', Oxford (£34.99) and 'Cotswolds Distillery Founder’s Choice Single Malt Whisky', Cotswolds (£66.75).


The caramel and whisky together created something of a taste sensation - the dark, rich chocolate works well with complex spirits, and they don't get much better than Cotswolds Distillery whisky. For those who like a more closely matched flavour, rye based Toad Vodka has a creamy coffee and chocolate aroma, which would certainly suit those who prefer a spirit a more subtle flavour.


If you haven't tried Costello and Hellerstein chocolates or The Wine Library before, you really should. They are great together or separately so you've got the perfect recipe for a night in or out.


LIVE24-SEVEN.COM


WINING & DINING L EWI S LOVE S


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