There’s a lot to look forward to with the imminent opening of Whole Foods Brooklyn: a rooftop greenhouse, access to exceptional regional producers and one-of-a-kind products. Chief among these products is Even More Denmark chocolate stout and truffles.
Even More Denmark is a collaboration between two native Danes: award-winning chocolatier Fritz Knipschildt of Chocopologie and craft beer cult icon Jeppe Jarnit-Bjergsø of Evil Twin Brewing. This project is all good things: chocolate within a beer, beer within a chocolate. I met up with Jeppe Jarnit-Bjergsø, Knipschildt and a couple of the Whole Foods Brooklyn folks at Greenpoint beer bar Tørst to get a first taste of this Danish mash-up.
Using one of Knipschildt’s favorite chocolates (a 71% Ecuadorian single bean variety) and roasted chestnut, Jarnit-Bjergsø brewed a stout that’s unexpected and complex: it gives a first and strong impression of smoke, but the chocolate smooths that smokiness out. More like standing next to a campfire, less like licking the dying embers. The rich combination of chocolate and smoke keeps the brew from being as sweet as most other high ABV stouts, leaving you with a beer that’s deep and drinkable.
Knipschildt then used this stout in his Chestnut Cocoa Stout Chocolate Truffles. This is no gimmicky beer-flavored chocolate. This is a straight-forward and high-quality truffle made all the more compelling with the addition of the stout. The same Ecuadorian dark chocolate is the foremost taste, with the chestnut smoke subtly cutting the sweetness. The stout is rich enough to all but replace heavy cream in the truffle’s ganache, and yet you won’t miss the fat- the beer ganache maintains the luxurious texture required of a truffle.
‘Tis the season for imbibing stouts and polishing off boxes of chocolates, and I suggest that you do just that with the help of these Danish dudes. Even More Denmark truffles and stout will be exclusively available at Whole Foods Brooklyn (214 3rd Street), which opens on December 17th.
We visited Tørst earlier this year as part of our travel issue. Read the full story from our archives.
