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Rumour has it that pairing wine and chocolate simply cannot be done.
However, in the Liquid Indulgence office our wine glasses are half full and we are determined to prove that wine and chocolate are a match made in heaven!
After experimenting with various types of chocolate we have found that dark chocolate tends to work the best wines. The reason for this being that dark chocolate usually contains the least amount of sugar and the greatest amount of cacao. Cacao is a synonym for cocoa bean and is roasted to make chocolate. Having chocolate which is high in Cacao means the taste will be slightly bitter making it easier to pair wines. Sweeter chocolate such as milk chocolate is much harder as the high sugar content overwhelms the palate and the wine can become bitter in flavour.
When choosing a wine and chocolate pairing it is best to pick a wine that is of similar style and weight. For example dark, bittersweet chocolate pairs extremely well with a Californian Zinfandel or an Australian Cabernet Sauvignon. If you prefer to drink white wine then try an unoaked, fruity Chardonnay which has enough depth to balance perfectly with dark chocolate.
We’ve created a delicious chocolate tart for you to enjoy with your favourite wine, check out our recipe below.
140g unsalted butter
165g 70% dark cooking chocolate
8 tbsp cocoa powder
200g caster sugar
3 tbsp golden syrup
3 tbsp sour cream
pinch of salt.
1. Preheat the oven to 140°.
2. Melt the butter, chocolate cocoa powder in a bowl over boiling water.
3. Cream the eggs and sugar together then mix with the sour cream and golden syrup.
4. Add this and the pinch of salt to the chocolate mixture and whisk together.
5. Pour the mixture into a pre-baked sweet pastry tart shell and cook in the oven for 35-40 minutes.
Recipe created by James Bailey Hague.