Know How
Chocolate meets Wine
- High quality wine – high quality chocolate
- The higher the cocoa content in the chocolate, the drier the wine may be
- Bitter sweet or semi-sweet chocolates are best combined with red wine
- The higher the tannin content of a red wine the stronger the chocolate should be
- Wine first on the tongue, then the chocolate
a baroque realm of possibilities between melting smoothness and bacchanalian joy
Chocolate meets Tea
- The darker the chocolate, the better mild teas with citrusflavour.
- The stronger the tea, the smoother the chocolate.
- Strong basenotes demand for flavoured bitter chocolate.
Chocolate meets Coffee
- The higer the content of cocoa, the milder the coffee. We approve brighter roastings with higher parts of acid.
- The brighter the chocolate, the stronger the chocolate may be. We approve darker roastings which have less acids and become more lasting in taste.
