Artisan chocolate is a very complex delicacy and some viticulturists believe it has an even greater array of flavor notes and intricate nuances than wine. So, it is no surprise that the two, like an irrepressible passion, were a romance destined for each other. Yet, choosing a chocolate and wine to marry can be a daunting prospect. Don’t let it be! Chocolate pairing is not an exact science. There are no wrong choices. The only real concern is your personal preference.
Marco Paolo chocolate truffles can bring out the best characteristics of good wine, and vice versa. When pairing the two, these flavors can either embrace or repulse each other. Depending on the type of chocolate, extra bitter, bitter, semisweet, milk, and white, its sweetness can often clash with very dry wine making it taste acidic. It is a common practice to match chocolate with a wine that is comparably as sweet or sweeter, while keeping in mind that chocolate with a lighter flavor pair well with light-bodied wines, and those with intense flavors couple best with more full-bodied wines. However, a better approach is to look for a chocolate truffle with flavor notes that most closely match that of your wine. Recall that a flavor note = aroma + taste, and richness (see Guide to Colorful Chocolate Descriptors). The focus is on balance, so try matching either the characteristics of the truffle’s outer chocolate shell or the duo of flavored ganache ingredients inside.