July 21, 2014
Chocolates with lower cacao contents pair well with lighter wines such as a chardonnay, sherry or dessert wine.
Dark or bittersweet chocolates pair well with a fuller body wine. Zinfandel, Cabernet Sauvignon, Pinot Noir or Merlot are good selections when your chocolate of choice has a higher cacao content.
A good rule of thumb is to choose wines that are a bit sweeter than the chocolate you are going to taste.
Select quality chocolate, with impeccable origins and superb manufacturing practices.
In a wine tasting, it is customary to start with the lightest wines first and work your way up to the more robust reds. When pairing chocolate and wine, start with the lighter cacao content and work your way to the denser dark chocolates.
Cream and filled chocolates will have a delectable impact on the wine you are drinking. A boutique box of chocolates will pair well with wines that enhance the same flavors in the wine.
Match your wines and chocolates by color for a fun pairing experience.
Have fun and experiment! There’s no wrong way to pair. If you like it, then it’s right!
With those guidelines in mind, let’s have a sneak peak at the Chocology chocolates we feel will pair well with that bottle of red wine you’ve been saving in your pantry.Ingredients
2/3 cup (160 ml) Fresh Cream
150 Gram Dark Chocolate Bar
3 Medium Eggs
1 tsp Vanilla Extract
2 TBL Sugar
Unsweetened dark Cocoa Powder (for dusting)
Directions Heat the cream in a saucepan over low heat. Simmer through for a few minutes. Do not allow overheating or boiling. Break up the chocolate bar and add to the cream. Stir a few times until the chocolate is melted. Remove from heat. Allow the mixture to cool. Separate the eggs. Whisk the whites with the sugar until soft peaks form. When the chocolate mixture has cooled, in a small bowl, beat the egg yolks. Add very small amounts of the chocolate mixture to the yolks, beating constantly so the egg yolks don’t scramble. Add enough chocolate to the yolks to make it look chocolaty. Add the egg yolk mixture back into the chocolate mixture and stir. Fold in the egg whites. Continue folding until all is mixed well. Pour into ramekins. Place in the refrigerator for about an hour to set. Dust with dark cocoa powder right before serving. Serves 5July 14, 2014
TEST YOUR KNOWLEDGE -with our self grading test
What are three of the health benefits of eating chocolate? |
Fill in the blank: Scientific research has shown that the higher the ___________percentage, the healthier the chocolate. |
How does mindfully tasting chocolate expand our appreciation of it? |
Based on the poll Chocology did two weeks ago, what types of chocolate were most desirable? Suggestion: check our Facebook page at https://www.facebook.com/Chocology?fref=nf |
Where do we get our knowledge about how cacao was first used? |
How did the chocolate press revolutionize the way we use cacao? |
We would love to know how you did! Leave us a comment or head on over to Facebook and share what you know. Maybe you know something that we don’t. Give us a tip and it could be a featured topic on one of our upcoming Chocology blog posts.
June 30, 2014
June 23, 2014
June 16, 2014 1 Comment
April 25, 2014
April 25, 2014
April 25, 2014
April 25, 2014
April 25, 2014