Indulge your tastebuds with this gourmet chocolate and cognac sauce recipe using Martell Chanteloup XXO, and find other recipes in our ‘How to cognac’ series.
For this chocolate and cognac sauce recipe, prepare the following ingredients and utensils.
Each Martell cognac has its specific flavour, style and character that should be considered when cooking with cognac. Martell VS cognac and Martell VSOP cognac are especially versatile for use in cuisine.
Discover our recipes using cognac, including pasta in cognac cream sauce with Martell VSSD, chocolate cognac glaze with Martell Chanteloup XXO cognac, farmhouse chicken breast with mushroom sauce using Martell VSSD, or beef filet mignon and cognac peppercorn sauce with Cognac Martell XO.
Cognac makes for a delicious and elegant addition to even the simplest of recipes. From pasta in cognac cream sauce, plump farmhouse chicken breast with cognac mushroom sauce, or a dessert of chocolate and cognac sauce over poached pears, cooking with Martell cognac elevates any cuisine. Discover our recipes using cognac.
A cognac food pairing need not end once the main course is complete. Pairing cognac with dessert is a delightful way to reveal other flavours and aromas, whether the sweet notes of chocolate, or the acidity of fruit.
For example, with a creme brulee or roasted pineapple, and fruit such as apple, quince, pear, Martell VS is a harmonious pairing.
A dessert of white chocolate ganache meanwhile marries well with the luscious fruit and refined wood overtones of Martell VSOP.
Or what about the classic apple-based French dessert of tarte tatin? For an exquisite match, try the richness, elegance and finesse of a Martell Cordon Bleu.
A truly well-considered pairing will bring out the elegant best of any Martell cognac. Bonne degustation!
Cognac sauce for steak with black pepper is an easy yet elegant addition to any beef filet dish. This cognac peppercorn recipe is made with Martell XO cognac and uses Meaux mustard and fresh cream.
In any degustation experience, the appetiser whets the appetite and is a prelude to the delicious flavour combinations to follow in the main.
While often enjoyed alongside a glass of champagne or light white wine, hors d’oeuvres can equally pair well with a well-chosen cognac.
In this regard, lightness is the order of the day. A younger cognac such as a VS or VSOP, are light enough so as to not overpower the starter.
The nose, palate, and texture in the mouth (mouthfeel) are also important to consider.
Complexity, refined. A supreme expression of the Martell art of blending.
Learning how to serve cognac is only the first step towards mastering cognac. From food pairing with cognac, to cooking with cognac and mixing cognac drinks, take your skills to the next level with our ‘How to cognac’ series.
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