The Art of Chocolate Pairing
Understanding Cocoa Percentage
Higher cocoa percentage means more intense, bitter chocolate. 60-70% is balanced, 80%+ is intensely bitter. The percentage determines which pairings will harmonize.
The Wine Rule
Always choose wine sweeter than your chocolate. Dry wines taste bitter against chocolate. Port, Sherry, and late harvest wines are classic chocolate partners.
Classic Chocolate Pairings
Frequently Asked Questions
What wine pairs best with dark chocolate?
Ruby Port, Late Harvest Zinfandel, and Pedro Ximénez Sherry are excellent choices. The wine should always be sweeter than the chocolate. For very dark chocolate (80%+), the sweetest fortified wines work best to balance the bitterness.
Can you pair cheese with chocolate?
Absolutely! Blue cheese pairs wonderfully with dark chocolate—the salty, tangy cheese balances chocolate's bitterness. Aged Gouda, Manchego, and sharp Cheddar also work well. For milk chocolate, try milder cheeses like Brie or Mascarpone.
What fruits go with chocolate?
Berries (raspberries, strawberries, cherries) are classic with dark chocolate. Citrus (especially orange) creates wonderful contrast. For milk chocolate, try bananas, pears, or caramelized fruits. White chocolate loves tropical fruits like passion fruit and mango.
What is ruby chocolate?
Ruby chocolate is the fourth type of chocolate (after dark, milk, and white), introduced in 2017. Made from specially processed ruby cocoa beans, it has a natural pink color and fruity, berry-like flavor with a slight tang. It pairs beautifully with fresh berries, rosé wine, and citrus flavors.