Wine and Valrhona Chocolate Pairings

24 Feb

About a week ago, I volunteered as a food host at a wine and chocolate tasting event at a public television station . It’s not every day you get to see 3 kg bags of Valrhona chocolate feves (small oval chocolate coins). This is high-grade chocolate used by many chefs and chocolatiers!

Valrhona chocolate

Every last drop of wine was finished during the event, and there was none left for the volunteers to try. We did however, get to munch on all the chocolate we could handle! And I did get to see how each chocolate was paired –
now you can re-create your own chocolate and wine night!

Pair sweeter chocolate with sweeter wines, like port and moscato. Pair darker, more bitter chocolate with bolder wine, like cabernet sauvignon.

Pairing #1
Chocolate: Ivoire feves, 35% cacao
Wine: 90+ Cellars Lot 49 Sparkling Rosé, Veneto, Italy, NV
90+ Cellars is a Boston-based negociant label. Its primary market is the Northeast U.S. Most of their wines are in the $12 – $20 range.

Pairing #2
Chocolate: Jivara feves, 40% cacao
Wine: Offley Port, Portugal
The Jivara is incredibly creamy and smooth. It will win over even the most die-hard dark chocolate fans.

Pairing #3
Chocolate: Manjari feves, 64% cacao
Wine: 90+ Cellars Lot 23 Old Vine Malbec, Mendoza, Argentina, 2010

Pairing #4
Chocolate: Guanaja feves, 70% cacao
Wine: 90+ Cellars Lot 53 Cabernet Sauvignon, Mendoza, Argentina, 2011
The darker chocolate feves have a delicate crunch when you bite into them.

Pairing #5
Chocolate: Carmelia Milk Chocolate feves, 36% cacao
Wine: Mionetto Il Moscato
The Carmelia have a delicate, smooth, caramel flavour throughout, and are the perfect sweet finish to a chocolate flight.

Valrhona chocolate feves and other chocolate goodies

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