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![It may sound strange at first, but these two things go together like Bogey and Bacall. By <a href="http://sharpformen.com/author/jeremy-freed/">Jeremy Freed</a><div id='nr_fo_top_of_post'></div><p><b>Relationships, we are so often told, are all about compromise. </b>Ok. Fine. We get it. You can’t have your cake and eat it, too. Unless you’re single, in which case you’ll likely be eating your cake alone. And who likes to do that?</p>
<p>So what are we left with? Compromise. Common ground. Giving something up to get something in return. And so the world goes round. Fortunately, every now and then a situation comes along that is equally agreeable to all parties with nary a compromise in sight. Ice cream comes to mind. And Judd Apatow movies. Now, thanks to an enlightening afternoon in the company of a master chocolatemaker and a scotch expert, whisky and chocolate can be added to that list.</p>
<p>Perhaps the combination seems strange at first mention. Indeed, it is unusual, but when you think about it, it makes sense. Both good whisky and fine chocolate are the results of long, complex processes of refining raw natural ingredients into something wholly greater than the some of its parts. Something sublime.</p>
<p>All talk aside, however, you just need to try it.</p>
<p>During a recent tasting at <a href="http://www.somachocolate.com/" onclick="javascript:_gaq.push(['_trackEvent','outbound-article','http://www.somachocolate.com']);">Soma Chocolatemaker</a> in Toronto’s Distillery district, we were made into believers in the dynamic duo of whisky and chocolate. The tasting was led by chocolate maker David Castellan, the former pastry chef at such lauded Toronto restaurants as Canoe and Auberge du Pommier, alongside whisky expert Marc Laverdiere, who is also the Canadian Brand Ambassador for <a href="http://www.themacallan.com/splash.asp" onclick="javascript:_gaq.push(['_trackEvent','outbound-article','http://www.themacallan.com']);">The Macallan</a>.</p>
<p>Over the course of an hour, Laverdiere and Castellan led the assembled crowd through a sampling of four distinct Soma chocolates, each paired with a different Macallan scotch. In each case, the complex notes of the alcohol mingled perfectly with the flavours of the chocolate, creating something totally new in the process.</p>
<div id='nr_fo_bot_of_post'></div> <span id="pty_trigger"></span> Sharp Dining: Whisky & Chocolate](http://sharpformen.com/wp-content/gallery/sharp-dining-whisky-amp-chocolate-gallery/sharp-dining-whisky-amp-chocolate-gallery00477-04_4.jpg)