Elm Creek Belgian Chocolate and Wine Pairing Selections
The Art of Good Taste
The perfect Host pairs fine Belgian Chocolates to their favorite wine vintage for a symphony of flavour. A perfect blance to complament each other.
Belgian Chocolate Defines Taste
As with fine wine and it distinctive notes, taste is subjective. Palate impressions may be very different from those you are tasting and testing with. Some may prefer the wine to be as sweet as the chocolate, for others this causes the chocolate to take on a distinct sour note especially for chocolates produced for the masses. The correct combination derived from 'real Belgian chocolate' is sensational.
Belgian Chocolate and Wine Pairing
The darker the chocolate, more Cacao content, the stronger the flavours they need to be paired with a stronger full bodied wine. The wine needs to be as sweet as the chocolate or the wine will taste tart.
Bitter to Bittersweet Chocolate 70 to 100% Cacao Bitter complaments roasted, earthy, fruity, woodsy and/or nutty notes. This nutricious chocolate needs to be paired with strong red wines with concentrated fruit notes such as Merlot, Shiraz, Beaujolais, Bordeaux, Cabernet Sauvigon and Zinfandels.
Semi Sweet Dark Chocolate 50 to 69% Cacao enhanses complex flavours such as nutty, floral, spicy, earthy, fruity complexities found in wines such as Beaujolais, Cabernet Sauvigon, Muscat, Pinot Noir and Merlot.
Milk Chocolate contains more milk content than its darker counterparts, including a higher percentage of sugar, thus is sweeter than the chocolate liquor the Cacao mass, the chocolate itself. It makes the flavour notes sweeter and milder. Wines best paired offering a note of cacao, vanilla, honey, milk or cream and nutty notes. Wine to offer your guests would be Muscat or Pinot Noir. You can try Reislings as well.
White Chocolate, althought not really a chocolate, is made without the brown coloured chocolate liquor. It is made with Cacao Butter, sugar, milk and vanilla. It harmonizes with sweet flavoured wines producing buttery, honey and vanilla notes. The palate pleasers are Champagne, Gewurtztraminer and Reisling.
"The number of flavors is infinite, for every soluble body has a peculiar flavor, like none other." – Jean Anthelme Brillat-Savarin. 1775–1826
Pure Ingredients and Belgian Chocolate, there is nothing better. Find out what your best selections are. Give us a call today or e-mail us. Be the perfect host.