Edinburgh's Wemyss Malts and Chocolate and Pastry bar team up to create new range of chocolates

Two Edinburgh businesses have collaborated to create something sweet this Valentine's day.

Published 8th Feb 2021
Updated 21 st Sep 2023

Edinburgh’s Wemyss Malts and the Chocolate and Pastry Bar have come together to create a new range of chocolates - just in time for Valentine’s Day.

Following the rebrand of the Wemyss Malts Core Range last year, the family-run business is continuing its mission to champion local, by partnering with Edinburgh’s Chocolate and Pastry Bar to create a range of  handmade Belgian Couverture Chocolate bars.

The new chocolates are inspired by the Core Range’s three flavoured whiskies - The Hive’, ‘Spice King’ and ‘Peat Chimney’.

The Wemyss Malts team has worked closely with chocolatier Chef Chiara Scipione to create the trio of chocolate, which are infused and influenced by the flavour profile and tasting notes of each whisky.

Handmade with 54% cocoa Belgian dark chocolate – ‘The Hive’ is expertly blended with caramelised orange pieces, ‘Spice King’ is carefully combined with cracked black pepper and smooth caramel and ‘Peat Chimney’ is delicately made with Islay peat-smoked oats and almonds.

The Core Range and inspired Couverture Chocolate bars are available to buy online now - and if ordered by Wednesday 10 of February, can be delivered in time for Valentine’s Day.

Steven Shand, whisky blender at Wemyss Malts, said: “The past year hasn’t been easy for anyone, so we wanted to do our part to support our neighbours while exploring a new territory for the Wemyss Malts brand.

"It has been wonderful to collaborate with such a creative business owner like Chiara whose expertise and flair has created the perfect indulgent pairings for our Core Collection.

"Whether you’re celebrating lockdown love or searching for an isolation treat, our new range of handmade Belgian Couverture Chocolates are the perfect pick me up this Valentine’s Day.

"Now whisky lovers can not only match the hand-crafted whisky blend to their personality, but can now also pair it with one of the delicious, flavoured chocolate bars."

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Chef Chiara Scipione, owner of the Chocolate and Pastry Bar, added: "I’ve loved exploring the unique tasting notes of the Wemyss Malts Core Range and matching them with the flavour tones of the Belgian Chocolate.

"From the beginning of this process, I’ve been inspired by the brand's unique take on whisky blending and their selection of flavours to suit every type of personality.

"It has been fantastic exploring each of the flavour profiles to find the perfect combination of taste and textures to compliment the whisky with the chocolate."

The trio of exclusive chocolates are on offer at £4.95 per bar or free with purchase of one of the Wemyss Malts Core Range.

The Core Range is available through spirit and whisky specialists worldwide from £39.95.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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