The popularity of chocolate tasting parties has blossomed widely in the past few years. These parties have grown in stride with the record-breaking chocolate sales, especially in the gourmet and dark categories, that we have seen year after year.
Being that chocolate is one of my favorite things and cold weather isn’t, I decided to host my own chocolate tasting party to break out of the winter doldrums. But I wasn’t sure where to begin. I had never done any type of tasting or pairings before, but I did have a pretty good working knowledge of Google and keen research skills so I did a little web-based research and designed my own custom tasting.
I ended up selecting six spirits (three red wines, two premium beers and a sparkling white) to pair with four distinct chocolate bars from Vosges Chocolatier. You can take a look at my pairings here (pdf).
All of the wines were under $20/bottle while the chocolate bars retailed for a steep $7.50 each – yet well worth the price. Twelve people attended the tasting and even the meek and mild were inspired enough to speak up about their favorite or not-so favorite. It was amazing to so how chocolate can evoke so many emotions in others.
Here are some of the group comments on my pairings:
Naga bar and Moscato d’asti
I started the tasting with this sparkling white wine but I should have finished with it since it was the sweetest of all combinations. Taster comments included: crisp pear taste in wine overpowered chocolate. Very sweet. Chocolate had a strong finish before paired with wine. Many commented that it was very hard to detect the curry flavor in the chocolate. One guest plans to use this combination as a dessert pairing when she makes her next Indian meal.
Goji bar and Montoya Pinot Noir
Some were disappointed that the chocolate did not evoke more of a berry flavor when paired with the wine. It was evident that people either loved or hated the salt in the chocolate. I would probably not pair this chocolate in a tasting again due to the salt which made it hard to taste the berry at finish. Many liked both the wine and chocolate, but not together.
Goji bar and Framboise lambic
This sweet, bubbly lambic surprised everyone with its berry intensity. It stood up to the goji and salt very well and many loved this combination. But if you do not like sweet things this was not the pairing for you. The lambic reminded one person of Knott’s Farm Boysenberry syrup.
Red Fire bar and Deloach Zinfandel
This had to be one of the top wine/chocolate combinations. Most everyone commented on tasting the peppery and spicy notes of both wine and chocolate. Some were surprised at the sweetness level of this dark chocolate especially with the hot chilies. The cinnamon hints were also more pronounced in the chocolate after sipping the wine. Most enjoyed both of these independently as well as together.
Red Fire and Chocolate Bock
Surprisingly this was my favorite combination and it was not even a wine. Many loved this one as well. The bock did very well to bring out the intensity of the chocolate while tempering the heat of the chilies and all of the flavors mixed very well together. Many commented that the fire bar took on a completely different taste with the bock. Could be the next peanut butter and jelly combination!
Black Pearl bar and Casa Silva Carmenere
This tasting received mixed results. First off, the chocolate bar was too subtle in its delivery of wasabi and ginger notes so it did not pair exceptionally well with the rich spice of the peppery Carmenere. It was not horrible a pairing, but as one person commented it was simply “unremarkable”. Some did comment that the smooth chocolate chilled out the heat of the spice in the wine. I would use the wine again and pair with a different chocolate.
Not everyone knew each other at the tasting, but by the end of the evening, everyone was conversing in one cohesive group with many remarking how unique and fun the evening was. I may not have hit a home run with every single pairing, but I was successful in creating thoughtful banter along with new friendships and that was the point of the party. It’s astounding how much a simple thing like chocolate can bring you and your friends closer together.
If you have ever toyed with the idea of host a chocolate tasting party, start planning today – you won’t be disappointed!
Wine and Chocolate by jypsygen.
You may think from this week’s theme that we have a candy corn fixation. You are right. As Susan pointed out yesterday, it’s one of the few candies that is available for only a short time, and that preserves its magic and keeps the spark and love alive. However, we are not the only fans of the treat. Many thanks to Yum Sugar for posting a recipe that’s sure to delight Halloween partygoers everywhere. Well, adult partygoers, anyway. Candy corn cordials? Yes, sign me up!
