It is on many tourists to-do lists, to try new and exciting foods while visiting Scotland. Visitors while travel far and wide to taste Scottish food and drink. From luxury whiskeys to delicious Scottish beef our country does not lack quality produce.
If you are looking for something sweeter, gourmet chocolate brand, Highland Chocolatier have lots to offer. Most recently the Scottish gem has been awarded the “Best Dark Truffle” in the world at the International Chocolate Awards and it really is a must see when visiting the beautiful Scottish Highlands.
The world renowned for its smooth Velvet Truffle range and also offers a plethora of vegetarian and vegan options. The Highland Chocolatier can be easily added to any customised gourmet trip in Scotland, this four-star attraction has a coffee house, gift showroom, gourmet chocolate shop which chocolate lovers can enjoy while visitors are there.
Whiskey Chocolate at Highland Chocolatier
Highland Chocolatier claim that they create the “world’s best whiskey chocolate”, therefore it is a moist stop destination for a Taste of Scotland Tour. Highland Chocolatier have handpicked a selection of flavours which melt with the rich taste of Scotland’s most popular whiskeys.
Highland Chocolatier’s chocolate pairing’s range holds the “Whisky Tasting Box”. This indulgent selection is filled with delights, including the award winning, Velvet Truffle. Highland Chocolatier’s indulgent range is acclaimed for its naturally infused fruit and spice truffle taste.
Once you are back home you will be able to delve into the nutty taste of pure Scottish praline chocolate which is caped in 70% single origin cocoa chocolate. If you enjoy a simple malt, then you will be able to choose a whiskey pairing which is perfect for your chosen drink. Highland Chocolatier has a range of chocolates that match perfectly with:
- Cragganmore 12-Year-Old
- Caol Isla 12-Year-Old,
- Dalwhinnie 15-Year-Old,
- Glen Fiddich 12-Year-Old
- Glenkinchie 12-Year-Old
- Lagavulin 16-Year-Old
- Oban 14-Year-Old
- Talisker 10-Year-Old.
- Bunnahabhain 12-Year-Old
Scottish Chocolate Tours at The Scottish Chocolate Centre
Adjoining the Highland Chocolatier coffee house is The Scottish Chocolate Centre. Purely dedicated to chocolate and its origins, a behind the scenes tour at The Scottish Chocolate Centre offers a wonderful day for those who love chocolate.
Whether you fancy picking up a range of Highland Chocolatier’s delicious chocolate range to take home or would like to learn about Scottish chocolate and cuisine, there is something for everyone in this amazing day out.
Highland Chocolatier’s retail showroom has cabinets which are brimming with Iain Burnett's extraordinary chocolates. Why not taste and try the chocolate when it is fresh out of the chocolatier’s kitchen?
While you are at Highland Chocolatier enjoy an escorted tour of The Scottish Chocolate Centre. Confectionary experts will give you an insight of how Highland Chocolatier’s delicious range is made, from cocoa pod to finished confection. Highland Chocolatier advise visitors to book in advance.
The Velvet Truffle Range
The Velvet Truffle collection is a must-have souvenir for returning home. These delicious pure chocolate ganache truffles simply melt in the mouth. Carefully crafted, the work for The Velvet Truffle’s award winning recipe, began over 10 years ago and it is now Scotland’s most awarded chocolate.
Iain Burnett, the man behind the Highland Chocolatiers delicious products, claims that his secret to success is using fresh, natural ingredients in his chocolate range:
“Many years of work has gone into the Velvet Truffles so it’s fantastic that such a pure ganache – just rare cocoa and a very particular fresh cream without additives - is recognised by pastry chefs, restaurateurs and members of the international Grand Jury.”
The Highland Chocolatier is a must see destination in the heart of the Scottish Highlands, if you enjoy the taste of gourmet chocolate, why not appreciate it whilst surrounded by the scenic beauty of Grandtully in Highland Perthshire
Published by Melissa Lang