Chocolate and Wine Together: Who Knew?
January 31st, 2010 | Published in Chocolate Recipes, Dessert Recipes, Entertaining | 3 Comments
“Forget love…I’d rather fall in chocolate.” — Anonymous
photo M. Rodriguez
Chocolate lovers (everyone I know) and red wine enthusiasts (ditto) have been thrilled to see research indicating that these two indulgences have real health benefits. I know it made me sigh with pleasure!
Chocolate contains substances that improve brain function—it literally makes us feel better. You knew that, didn’t you? When you eat chocolate, the brain releases serotonin, which has a beneficial effect on mood as well as endorphins that stimulate feelings of energy and well-being.
Red wine lovers have something to cheer about, too. In the past decade or so, scientists have found that cocoa beans and red wine are naturally rich in flavonals, which appear to be beneficial to cardiovascular health. I’m guessing they started doing the research hoping there was some justification to indulge. Whatever…the results are in and they’re encouraging!
Statistically speaking, 4 squares of dark chocolate, 1 glass of red wine, 2/3 cup of blueberries, or 2 cups of green tea contain about the same antioxidant capacity. Dark chocolate, which is highest in cocoa solids, seems to contain the most healthful properties. I know where I want to get my “medicine.”
Because many chocolates and wines are delicious when enjoyed together, and if ever there was a time when chocolate is on everyone’s mind, it’s February, this post looks at the synergy of flavors that can be achieved when these two “healthy” treats are enjoyed together. And now that there are so many wonderful organic wines and organic and free trade chocolates on the market, that choice can add another shade of pleasure to these favorites.
To make sure I was really getting my facts straight, I asked two friends for some input. They also both happen to be experts! Bob Paulinski, MW, is one of our country’s leading wine experts, and my buddy Carole Bloom is a renowned chocolate expert and cookbook author.
How to Enjoy Wine with Chocolate
The basic principle is that wines should be at least as sweet (if not a touch sweeter) than the chocolates being served; otherwise, the taste of the wine will quickly become tart or puckery. When pairing chocolate with wine, your best bet is to match lighter, milder chocolates with lighter-bodied wines; likewise, the stronger the chocolate (i.e., the higher the percentage of cocoa components), the more full-bodied the wine should be.
White Chocolate Wine Suggestions
White chocolate (not technically chocolate, but we’re including it here anyway) like the organic product from Green & Black’s, tends to be mellow and buttery in flavor, making it an ideal candidate for a Moscato or champagne pairing.
Milk and Dark Milk Chocolate Wine Suggestions (10% – 42% Cocoa Components)
Mild milk chocolates like Dagoba or Green & Black’s go down easily with dessert wines and Rieslings. Offer one of those with a milk chocolate bar, a creamy chocolate mousse, or chocolate-accented cheesecake. Darker milk chocolate is complemented by Port, Pinot Noir, or a light-bodied Merlot.
Dark Chocolate Wine Suggestions (50% – 82% Cocoa Components)
Semisweet or bittersweet dark chocolates (such as Theo, Green & Black’s, or Scharffen Berger), need to be enjoyed with a robust wine. A Cabernet Sauvignon, Shiraz, or Zinfandel will explode with flavor alongside a dark chocolate brownie, layer cake, or truffles. Cabernet Sauvignon and Zinfandel are also thought to possess a subtle chocolate note that will enhance the enjoyment of the chocolate dessert.
Layered Three-Chocolate Truffle Recipe
Chocolate Terrine, photo M. Rodriguez
Layers of light and dark chocolate truffle are alternated to create an easy special-occasion dessert that can be finished days ahead of time. The terrine is beautiful served with fresh fruit or whipped cream as a garnish.
Makes 14 to 16 servings
BITTERSWEET LAYER
- 7 ounces bittersweet chocolate
- 3/4 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1 teaspoon instant espresso powder
SEMISWEET LAYER
- 7 ounces semisweet chocolate
- 2/3 cup cream
- 2 tablespoons Amaretto
WHITE CHOCOLATE LAYER
- 7 ounces white chocolate
- 1/2 cup cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/2 cup toasted pine nuts or almonds
Line an 8×4x2 1/2 inch loaf pan with tin foil smoothed very evenly up all four sides, carefully molding the corners and letting the foil hang over the edges about 2 inches.
TO MAKE THE BITTERSWEET LAYER
- Roughly chop the bittersweet chocolate and place it in a food processor. Pulse briefly to chop fine. Be careful not to over-process and turn the chocolate into a dry paste.
- Heat the cream, cinnamon, and espresso powder in a saucepan over medium heat just to the boiling point. With the motor running, pour the cream into the chocolate and process to melt and blend together completely. Pour the mixture into the lined pan and put in the refrigerator to cool and set.
TO MAKE THE SEMISWEET LAYER
- Meanwhile, roughly chop the semisweet chocolate and put it in the clean food processor. Pulse briefly to chop fine. Be careful not to over-process and turn the chocolate into a dry paste.
- Heat the cream in a saucepan just to the boiling point. With the motor running, pour the cream into the chocolate and process to melt and blend together completely. Add the Amaretto and pulse to blend. Pour the mixture into a bowl and refrigerate until thick but still pourable, 2 to 3 hours, stirring several times to make sure that it cools evenly.
TO MAKE THE WHITE CHOCOLATE LAYER
- Roughly chop the white chocolate and put it in the clean food processor. Pulse briefly to chop fine. Be careful not to over-process and turn the chocolate into a dry paste.
- Heat the cream, cinnamon, and nutmeg in a saucepan just to the boiling point. With the motor running, pour the cream into the chocolate and process to melt and blend together completely. Pour the mixture into a bowl and refrigerate until thick but still pourable, 2 to 3 hours, stirring several times to make sure that it cools evenly.
TO ASSEMBLE
- When the semisweet and white chocolate mixtures are thick, use an electric mixer to whip each of them (separately) to a fluffy consistency similar to frosting. At this step, fold the nuts into the white chocolate mixture.
- Check the bittersweet layer in the loaf pan. If it’s not firm, pop it into the freezer for 10 minutes before proceeding. When the bottom layer is firm, spread the white chocolate over the chilled bittersweet layer and smooth the top. Cover and freeze for 10 minutes.
- Remove the pan from the freezer and spread the semisweet chocolate mixture over the top and smooth to even with a spatula. Cover and refrigerate the finished terrine for at least 4 hours, or overnight, before serving.
TO SERVE
- Use the foil tails to unmold the terrine onto a clean cutting board. Peel off the foil and let it sit for 5 to 10 minutes before slicing into 1/2-inch thick cross sections. Plate each slice and decorate with whipped cream or fresh fruit.
January 31st, 2010at 4:38 pm(#)
Delicious info! We are looking forward to putting these ideas into practice for our wine & chocolate tasting Feb. 13 & 14th at Black Prince Winery in Prince Edward County, Ontario
Cheers,
January 31st, 2010at 4:58 pm(#)
Oohhh, that sounds lovely. I’ve never been to Ontario.
February 1st, 2010at 2:33 am(#)
Your chocolate truffle recipe is a must-try! Thanks for sharing good stuff here. Good luck on all your healthy endeavors.