Tasting Notes
One Panellist had childhood memories of freshly baked double chocolate malt cookies made with dark and white chocolate, ground almonds, sweet malted hot milk drink powder, and chocolate-coated malt honeycomb spheres. The initial mouthfeel was thick and sweet, as we imagined biting into a slice of papaya with seeds. This was followed by toasted pine nuts, lightly burned caramel and so-called rough oatcakes. Following reduction, the double choc malt cookies were burned next to a fruity and spicy aroma of dried red berries with flavours of cloves, nutmeg and cinnamon. To taste, we enjoyed a peach, plum and pear cobbler, while in the finish we chewed on a cinnamon stick.
