Chocolate and Wine Pairing
Hello again my fine chocolate friends.
My husband is the best.
He found a new chocolate for me and it came paired with red wine.
Does it get better than this?
Hachez is a German chocolate company who has been making chocolate since 1890 with beans from Equador and
. They started making the fine little chocolate leaves that we just tasted in 1923. Venezuela
What did I think?
The little 77%
Cocoa d’Arriba leaves were just up my alley. The key words here are bitter (in a good way), ultra smooth texture, and licorice.
Licorice? Just keep reading…
About the chocolate. At first I thought I could taste a little strawberry flavor then a nice bitter finish, which is something that I really enjoy.
Incredibly long lasting finish for such a small chocolate leaf. Very satisfying.
Ultrasmooth texture, probably because Hachez grinds the chocolate until a fineness of 0.014 millimeters has been achieved then conch for 72 long hours.
Here comes the big “wow”…
Paired with the excellent wine that the chocolate came packaged with, a 2005 Siegendorf 60% cabernet sauvignon / 40% merlot from
, the flavor completely changes to a strong taste of black licorice. Austria
I know that doesn’t sound pleasant to have chocolate or wine taste like black licorice but please don’t shy away. Really, this combination actually works very well and produces a “wow” flavor experience too interesting to pass up.
What a life…taste chocolate, taste wine, taste chocolate and wine together, repeat.
More info on Hachez, their fine chocolates, and their process can be found in this nicely produced video http://www.hachez.de/english/a-passion-for-chocolate.html
Post a Comment