Complementing the Sweet Expressions of the Glenfiddich 21 Year Old

22 September 2016

To accentuate the caramelised sugar notes, rich chocolate and seasalted caramel, our sweetest expression; the 21 Year Old really does the trick. Finished in rum casks, the sweetness of the banana and toffee creates a truly heavenly pairing.



  1. 300g dark chocolate
  2. 55ml double cream
  3. ½ tbsp dark Muscovado sugar
  4. 15g caster sugar
  5. Good pinch of sea salt crystals




  1. Finely chop the dark chocolate
  2. Melt the chocolate and use ¾ of it to line the chocolate moulds
  3. Leave in the fridge to set for 20 minutes
  4. Warm cream and dark Muscovado sugar together in a pan
  5. Heat caster sugar in a separate pan
  6. Once the caster sugar is melted, take off the heat
  7. Add the warmed cream/Muscovado mixture to the caster sugar
  8. After the initial bubbling subsides, stir the mixture quickly until it thickens into caramel
  9. Add a pinch of sea salt
  10. Remove pan from heat and let the caramel cool
  11. When the caramel has cooled, take the chocolate moulds out of the fridge
  12. Place a teaspoon of the caramel in each mould
  13. Spoon the remaining melted chocolate over the caramel to cover
  14. Chill for 15 minutes
  15. When hard, gently turn the chocolates out of the moulds
  16. Serve with a delicious dram of our 21 Year Old.