Romantic Chocolate Pairings

I have this theory about how the pairing of chocolate and red wine started. It’s 1970. A couple of marketing guys are trying to figure out what to do with a warehouse full of Cold Duck. Valentine’s Day is fast approaching. You know the rest. Or maybe it happened around the same time that chefs and winery owners started proclaiming that red wine was great with filet of sole and that the pairing of Chardonnay with a juicy rare T-bone was not to be missed. And frankly, if that’s what pleases your palate, bravo. But don’t you want to know why some pairings work and others don’t? Wouldn’t you really rather skip the expensive mistakes and go right for the matches made in heaven? Why ruin a $25 glass of Billecart-Salmon Brut Rose Champagne with a milk chocolate truffle? I want a pairing to go beyond just knocking back a glass of wine and a piece of chocolate. I want it to deliver a brand new experience. I want the sum to be greater than its parts. Here are some of my favorites pairings that are guaranteed to take you to the next level:

Madeira, M’Dear
I predict that along with saving the rainforest, the world’s near fanatical interest in chocolate will also result in an increase in the popularity of Madeira. I grew up with a bottle of Madeira always present on the sideboard in our dining room. A place of honor. (My family is from Madeira, a small volcanic island 400 miles off the coast of North Africa and considered part of Portugal). The process of making Madeira is unusual. Madeira is fortified with grape brandy and then allowed to ferment before it is heated and held at approximately 115 degrees for six months. There are four distinct styles of Madeira based on grape varietal. One of my favorites is the Malmsey as presented by Bartholomew Broadbent in his Broadbent Ten Year Malmsey. Paired with a high percentage cacao milk chocolate like Guittard’s 38 percent Cacao or El Rey’s 41 percent Cacao this combination is smooth caramel bliss. The sweetness and acidity are a perfect match as are the slightly viscous mouth feel of the Madeira and the creamy milk chocolate.

Port
Never paired chocolate with a libation before? Start with Port. Why? It is novice and pocketbook friend. A good bottle of 10 year-old Tawny port can be found for less than $25.00. Pair this with gianduja (chocolate and hazelnut) or a high percentage cacao milk chocolate. Trader Joe’s has a good selection of reasonably priced ports and well-priced chocolate from Valrhona and Scharffen Berger.

Dark chocolate your preference?