A good milk chocolate is usually about half chocolate and half cream–like those amazing ganache chocolate truffles dusted in cocoa powder. The extra fat from the cream makes milk chocolate one of the easiest “true” chocolates to pair with wine.
The polyphenols in dark chocolate mirror those in wine and give both a somewhat bitter taste. It’s also the part of the chocolate that gives you all the health benefits! The bitterness in dark chocolate is what we’ll want to balance out with a properly selected wine pairing.
White chocolate isn’t technically a “true” chocolate because it doesn’t contain cacao (the brown part with all the flavanols), but it ends up being one of the few chocolate-like sweets that will match with dry red wine! Woohoo!
Running a holiday sale or weekly special? Definitely promote it here to get customers excited about getting a sweet deal.
The idea of a beautiful glass of Cabernet Sauvignon with a nice piece of dark chocolate sounds marvelous, but when you put the two components together in your mouth it usually makes the wine taste gross. There are a few exceptions to this: