Important - the wine should be at least as sweet, if not a touch sweeter, than the chocolate you are serving it with. Otherwise, the taste may quickly veer towards sour.

Tip - when pairing wines with chocolate, your best bet is to match lighter, more elegant flavoured chocolates with lighter-bodied wines; likewise, the stronger the chocolate, the more full-bodied the wine should be. For example, a bittersweet chocolate tends to pair well with an intense, in-your-face California Zinfandel.

Similar to "formal" wine tasting, if you will be experimenting with several varieties of chocolates, work from light to dark. Start with a more subtle white chocolate and end on a dark or bittersweet chocolate.

Here is a selection of wines that match up well with each type of chocolate.

Light Chocolate Desserts
Moscato d'Asti or Vin Santo - lighter desserts such as mousses

[See White Chocolate Wine Suggestions]

Malvasia delle Lipari - fruit based desserts such as Pears in Chocolate Sauce

Rich Chocolate Desserts
Recioto - profiteroles, chocolate roulades, Black Forest Gateaux
Muscat or Tokaji - Orange
Maury - Berry fruits


Pear Walnut Brownies

Richest Chocolate Desserts
Rivesaltes
Banyuls
Australian Liqueur Muscats
Recioto or Marsala Superiore Dolce


Dark Chocolate Chunk Brownies

Chocolate Cake
Ruby or Tawny Port, Liqueur Muscats - Sachertorte, Devil's Food Cake

[See Bourbon-Pecan Tart with Chocolate Drizzle]

Red Wine?
Cabernet Sauvignon - Bittersweet chocolate can be accompanied by red wines, specifically New World styles.

One To Try:
Sweet Sherry might not be the first wine you think of as an accompaniment but lightly chilled they can go rather nicely. Decadently, for the sweetest of dishes, a Spanish Pedro Ximenez, full of gloriously rich raisin and toffee flavours is one to try. Some though might find a glass of PX enough of a dessert by itself. Pour a glass over a mix of chocolate and vanilla ice-cream for a sensational flavour explosion.

Wines To Avoid:
With desserts the rule is to select a wine that is sweeter than the food. A wine less sweet than the food will appear hollow, tart and generally unpleasant. So avoid anything dry - Chardonnay, Sauvignon Blanc and the like.

See a video on how to successfully pair wine with chocolate.

BEAN VARIETY AND ORIGIN
Most chocolate is made from a blend of cocoa beans from all over the world. Forastero, the base bean of most blends, is grown in Africa, Brazil, and Asia; it makes up 90% of the world's cocoa supply. Now, however, some premium chocolates specify bean variety and origin. Two prestigious tree and bean varieties: Criollo, a prized bean from South and Central America and Southeast Asia; and Trinitario (a hybrid of Criollo and Forastero), originally from Trinidad but now grown in other regions too, such as Venezuela, Ecuador, and Colombia.

PERCENTAGE OF CACAO
Indicates the amount of cocoa mass (or chocolate liquor) plus cocoa butter (the natural fat in the cocoa bean). The cocoa mass itself is naturally made up of about half cocoa butter and half dry cocoa solids, but since the ratio varies among beans, two brands labeled 70% cacao may not have the same percentage of cocoa butter. One factor that is consistent, however, is that most of the remaining content is sugar, so the higher the cacao percentage, the less sugar in the chocolate.

BITTERSWEET CHOCOLATE
Often called dark chocolate. Bittersweet chocolate must contain at least 35% chocolate liquor, and many brands now far exceed that. These chocolates (mostly in the 60% to 75% range) have intense flavour and, as the name implies, are not very sweet.

SEMISWEET CHOCOLATE
Often labeled dark, sweet chocolate. FDA identification standards don't distinguish between bittersweet and semisweet chocolate, but generally semisweet is slightly sweeter and has a little less intense chocolate flavour.

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SUGGESTED WINE: A sweet sparkling rosé adds extra sparkle to this Chocolate Fudge Cheesecake. The strawberries will love the spritz or sparkle, as they are often served with Champagne!

Note: We are using a sweet wine here as this is a sweet dessert.

Jacob's Creek Sparkling Rosé
This is a non-vintage bottle-fermented sparkling wine, which is vintaged from Chardonnay and Pinot Noir grapes sourced from a variety of Australia's grape growing regions.

This Sparkling Rosé is a soft pink colour with a fine and persistent mousse while the lemon citrus aromas of Chardonnay are in harmony with the fresh strawberry and red currant characters of Pinot Noir. Showing generous red berry and citrus fruit flavours that enrich the palate with creamy yeast autolysis that provide both depth and flavour, while the wine finishes soft and round, with lingering berry flavours.

Prep: 30 min.; Bake: 1 hr., 15 min.; Chill: 8 hrs.

Ingredients
1/2 cup toasted, chopped pecans
4 (1-ounce) unsweetened chocolate baking squares
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels
4 (8-ounce) packages cream cheese, softened
1 3/4 cups sugar
7 large eggs
2 teaspoons vanilla
2 Chocolate Glaze
Garnishes: fresh mint sprigs, sliced strawberries
Preparation
Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.

Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.

Bake at 325°F (165°C) for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.

Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.

Note: We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.

Yield
Makes 2 (9-inch) cheesecakes

With thanks

The Chocolate Block
The name is derived from the spicy chocolate like profile that the wine displays. Presented in a stylish wooden box. Bottle size is 150cl (2x the standard)

This is a cult red wine from South Africa. It is stocked by John Lewis in London, and each time a batch is received it's sold out in a matter of weeks. It's a blend of Grenache, Syrah, Cinsault, Cabernet Sauvignon and a hint of Viognier.

White chocolate tends to be more mellow and buttery in flavour, making it an ideal candidate for a Sherry, a Moscato d'Asti from Italy's Piedmont region or an Orange Muscat.

The Sherry and Moscato d'Asti will pick up the creaminess of the chocolates and the Orange Muscat will pick up any fruit tones present.

Zinfandel:
A History of a Grape and Its Wine
(California Studies in Food and Culture, 10)

Learn more about Zinfandel

Anyone who is interested in wine might want to read this book, but if you like Zinfandel, then I'd put it on the absolute required list. It tells an important story about one of the world's most unique wines, one that is almost exclusively American. You will find out where this grape variety originates from, and how it has worked it's way into the modern Zinfandel we know today.

A DIET recommending you eat 100g of chocolate a day and drink red wine, which will add six years to your life - is this for real?

Scientists in Australia and The Netherlands have come up with a diet they claim will cut a person's risk of heart disease by 78%.

And the good news is, you'll want to be on it.

1. The diet focuses on seven foods that have been proven to reduce cholesterol and blood pressure.
2. It involves daily consumption of 150ml of red wine, which has been found to cut heart disease risk by 32%.
3. Chocaholics line up, because you have to consume 100g of dark chocolate per day, an amount the scientists calculate will reduce blood pressure.
4. You have to eat four meals of fish each week (each 114g), which is said to reduce your heart disease risk by 14%.
5. The diet also includes a daily total of 400g of fruit and vegetables, also proven to cut blood pressure, and 68g of almonds to cut cholesterol.
6. You also have to consume 2.7g of garlic per day to reduce your cholesterol levels.

In a paper published in the British Medical Journal, scientists claim that if all these foods are combined in a diet they will lower the risk of heart disease by 78%.

• The research shows men who stuck to this diet would gain an extra six years of life and have an extra nine years free from heart disease.


• Women would gain an extra 4.8 years of life and have an extra eight years without heart disease.

The proponents, including Anna Peeters from Monash University, claim the only adverse effects from the diet would be body odour from the garlic and raised mercury levels if more than the recommended amount of fish was eaten each week.

• But they don't calculate whether it will help you lose weight,
• and they warn that extra alcohol above that prescribed by the diet could reduce the effectiveness of the diet.

They say you can add extra ingredients to the diet to boost its effectiveness, including olive oil, soy beans, tomatoes, oat bran, cereals, nuts, tea and chickpeas.

By Sue Dunleavy

SUGGESTED WINES: The flavours of Warm Chocolate Souffle Cakes with Raspberry Sauce will explode when paired with either of these wines.

Late-harvest Sauvignon Blanc
This wine is a lovely golden yellow colour with a complex nose showing clear overtones of mature peaches, apricots and honey, with a delicate background of botrytis. Marked notes of quince jam and creamy honeyed flavours are enlivened by a good level of acidity, while the rich, intense and full bodied flavours culminate in a long and elegant finish where the fruits and botrytis express their identity in full harmony.

Late-harvest Chenin Blanc
Sweet and intense with refreshing citrus acidity, it is showing peach, quince, spice, vanilla and satsumas that mix with pineapple and mango.

Note: What is special about these late harvest wines is that they are botrytis-affected. This means that the ripened grapes are allowed to remain on the vine while the Botrytis fungus takes hold giving the grapes a unique character - this is known as noble rot.

You can make the sauce a day ahead and keep it refrigerated. Garnish soufflés with fresh raspberries or mint, if desired.

Ingredients
Sauce:
2/3 cup granulated sugar
1/4 cup fresh orange juice
1 (12-ounce) package frozen unsweetened raspberries, thawed

Cakes:
Cooking spray
2 tablespoons granulated sugar
3/4 cup fat-free milk
1/4 cup half-and-half
2 ounces unsweetened chocolate, chopped
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
1 1/4 cups granulated sugar, divided
1/4 cup butter, softened
3 large egg yolks
1/4 cup all-purpose flour (about 1 ounce)
1/4 teaspoon cream of tartar
5 large egg whites
1 tablespoon powdered sugar

Preparation
To prepare sauce, combine first 3 ingredients in a food processor; process until smooth. Strain through a sieve into a bowl; discard solids. Cover and chill.

To prepare cakes, coat 12 (6-ounce) ramekins with cooking spray; sprinkle evenly with 2 tablespoons granulated sugar. Set aside.

Combine milk and half-and-half in a small saucepan. Bring to a simmer over medium-high heat (do not boil). Remove from heat; add chocolate, stirring until chocolate melts. Add cocoa and vanilla, stirring with a whisk. Pour into a large bowl; cool completely.

Preheat oven to 325°F or 165°C.

Place 1 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed until light and fluffy. Beat in egg yolks. Add cooled chocolate mixture; beat until blended. Lightly spoon flour into a dry measuring cup; level with a knife. Stir into chocolate mixture.

Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into prepared ramekins.

Place ramekins in 2 (13 x 9-inch) baking pans; add hot water to pans to a depth of 1 inch. Bake at 325°F (165°C) for 33 minutes or until puffy and set. Loosen cakes from sides of ramekins using a narrow metal spatula. Invert the cakes onto 12 dessert plates. Sprinkle evenly with powdered sugar; serve with raspberry sauce.

Yield
12 servings (serving size: 1 cake and 2 tablespoons sauce)

Nutritional Information
CALORIES 273(27% from fat)
FAT 8.1g (sat 4.3g,mono 2.3g,poly 0.4g)
PROTEIN 4.5g
CHOLESTEROL 64mg
CALCIUM 54mg
SODIUM 63mg
FIBER 2.5g
IRON 1.2mg
CARBOHYDRATE 48.1g

With thanks to Marge Perry

Wine Lover's Chocolate Collection

Gourmet Dark Chocolate

• A wide spectrum of different of great tasting Dark Chocolate ( 54%, 55%, 56%, 58%, 61%, 72%)
• Collectable tins
• Goes wonderfully with all Wines

A variety of six different premium dark chocolates to pair with six different wines: Port, Cabernet, Pinot, Merlot, Syrah and Zinfandel. All packed in reusable or recyclable decorative hinged tins.

Ingredients
Sugar, Cocoa Butter,Chocolate Liquor, Pure Vanilla,with added Lecithin as an emulsifier.

Choco-La'te Wine Nuts
11oz Tin

Choco-La'te Wine Nuts
Here is a new and different snack. They have the delicious flavours of chocolate and coffee with the crunch of slow cooked peanut. They appeal to chocolate, coffee and peanut lovers. Uniquely seasoned, extra large, jumbo peanuts are cooked to create a delightfully rich, roasted flavour, finishing with a delicious taste of Mocha chocolate and a good cup of coffee. All Natural, Gluten Free, No High Fructose Corn Syrup & Certified Kosher.

Ingredients
Peanuts, Vegetable Oil, Sugar, Dried Coffee, Cocoa.

Heston Blumenthal, the Michelin-starred chef and kitchen chemist who gave the world egg and bacon ice-cream won an award for his latest Frankenstein food - warm chocolate wine. It is said that judges had been seduced by the unusual combination!

"Splicing grapes with cocoa beans and coming up with a surprising chocolate wine has proved a winning formula for Blumenthal," she one judge.

The velvety, frothy drink is made by whisking a $95 (£48) red dessert wine with sugar and chocolate. (Good dessert wines are often very expensive!)

Chocolate wine, which dates back to 1710 and used to be made by whisking claret or port with sugar and chocolate, has been a favourite dessert at The Fat Duck, Blumenthal's restaurant, where it shares a place on the menu alongside other palate-puzzlers such as salmon poached in liquorice gel, snail porridge and mango and Douglas fir purée.

While other dishes are developed with the help of petri dishes and a dash of liquid nitrogen, Blumenthal uses a centrifuge to separate the solids in preparation for the chocolate wine.

Aspiring molecular gastronomists can attempt the dish at home by bringing the wine to the boil until it is a syrupy reduction. Adding grated chocolate and milk should produce a dessert with a difference.

Blumenthal is self-taught and has been appointed OBE for services to food. He is also almost certainly the only chef to have a scientific paper published on monoglutamate ribo-nucleotides in tomatoes.

The The Fat Duck opened in 1995 and was awarded its third Michelin star in January 2004. Two years later Blumenthal was awarded an honorary degree of doctor of science by the University of Reading for his research, and was also admitted to the Royal Society of Chemistry.

How to make Heston's chocolate wine:

• 1 bottle wine 75cl
• Bring wine to boil. Set it alight and allow flame to burn off. Boil until liquid becomes syrupy and reduces to 150ml
• Grate or finely chop chocolate and put to one side. In a separate pan, bring milk slowly to the boil, pour it over the chocolate and stir
• Add reduced wine to the chocolate milk, heat and froth using a whisk or hand blender. Serve immediately.
  
  (Quantities of milk and chocolate unavailable!)

Wine and Floral Still Life
by John Zaccheo

Our Price: £13.99

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There's always been veritas in vino. Now there's vino in chocolate.

Spices such as chili pepper and cardamom have been showing up in chocolate for a while, and many chocolatiers have also been flavouring their concoctions with teas like Earl Grey.

Now one of the up-and-coming trends is chocolate infused with wine. Among the confections are truffles and ganaches spiked with everything from Chardonnay to Shiraz.

SETTING UP

Step 1: The Menu

• After reading this, think about what you'd like to serve at your first party. I think the best way to start evaluating pairings is to start with plain bars of chocolate - bittersweet, dark, milk, and white - and a dozen wines.


• A more festive approach is to try different flavoured truffles and bonbons, and contrast wines with the different fillings - classic chocolate ganache (chocolate and cream), praline (ground nuts), and fruit-accented ganache or fondant (bonbon filling).


• The biggest challenge for both you and your guests is to group chocolates by category - plain bar, fancy bar, fruit-filled, mint-filled, enrobed nuts, caramels, and toffee or buttercrunch.


• Plan to taste up to 12 pieces of chocolate and 12 wines. Check out some favourite chocolates to try at your tasting, or ask for recommendations at your local chocolate store. After you've selected your chocolate, you can use the knowledge you have picked up here or visit a Pairing Chocolates & Wines chart. Also work with your wine merchant to find the best assortment of wines in your budget range that will let you compare and contrast.

Step 2: The Setting

• Decide when you want to hold the tasting. The best times are mid-afternoon or mid-evening. The timing should be one to two hours after you've had lunch or dinner and are no longer hungry, but have had ample time to digest and are ready to taste.


• Assess available facilities. You'll need a table large enough so that everyone can have a space for wine glasses, a plate of chocolate, and a rating sheet. If you have a choice, a rectangular table works better than a circular table.


• The room should be bright enough so that participants can enjoy the visual nuances of the chocolate and wine as well as the flavours and aromas.

Step 3: The Invitation

• Plan your guest list. A group of six to eight is a good basic size for interaction and discussion; although if your guests are experienced wine tasters and you have room at the table, a dozen can work. With a larger group, be prepared to direct the discussion by asking someone to lead off with comments.

Truffles from Chocolat Celeste.

• If your goal is to learn about pairing chocolate and wine, then invite people who are like-minded. It's fun, but it also takes concentration. Those who don't really have an interest in exploring flavour nuances - who just want to drink wine or eat chocolate and have social conversations - are better invited to a different event where the agenda is only social.


• Mail invitations by e-mail or you can buy greeting cards with photos of sumptuous chocolates on the cover and blank insides, and send via post.

Step 4: The Preparation

• Create a sheet for notes. Set up a table on an A4 or 8½" x 11" page horizontally with margins. You will need 4 columns and as many rows as the chocolates and wines you are tasting, plus a 'header' row. The headers of the columns from left to right are: Products, Appearance/Aroma, Taste, Comments.
  

  

  
  In the first column, make a row for each of the products to be tasted, and number each row, so you can refer back to say 'chocolate number 3'. Allow enough width in each row for people to write notes. If you are tasting a dozen chocolates and/or pairings, your table may continue to three sheets.


• Prepare a tasting template.
  At professional tastings, templates are pre-printed on paper place mats instructing tasters and servers where to place item number one, item number two, etc. If you have access to a printer that uses A4 or 11" x 17" paper and are handy with a design program, you can create one. Otherwise, you'll have to devise your own system to keep track of the chocolates and wines. One way is to line up two rows of glasses with the chocolate in front of each. If you are tasting chocolate only, you can put them on a plate starting clockwise at 12, which enables everyone to be in sync when you say, "Let's move on to chocolate number 3", and to refer back to their notes sheet.


• It is also helpful to prepare a sources sheet so everyone can have a record of the chocolates and wines they are tasting. Include the places where the products can be purchased, and the prices. Distribute this after everything has been tasted, since prices can colour perception of the products (also with wines), as can names, which is why blind tastings are preferable. Knowing products only as "chocolate number 3" and "Wine number 1" is the way until after the tasting.


• Select palate cleansers.
  In addition to water, to cleanse the palate between comparisons you should have a supply of water biscuits like Carr's or other bland, salt-free crackers. Unsalted matzoh is essentially the same product as water biscuits; most grocery stores carry unsalted Saltines. Baguette and plain white bread work, but are more filling. Strange as it may sound, a tart green apple like Granny Smith works. Cut it in very thin slices so people don't fill up. After consuming the palate cleanser, complete the process by drinking some water or seltzer (not club soda - it has salt!).


• A snifter or container of unground coffee beans is helpful to clear aromas from the nose (90% of taste is smell).



• On the day of the event, set the table. Each guest needs a water glass, at least 4 wine glasses, a sharp knife for slicing chocolate if you are serving truffles or bonbons that can be cut in half, an evaluation sheet, and a pen or pencil. Wine glasses should always be clear so you can see the colour of the wine. If you don't have enough glasses, get 8-ounce hard plastic beverage cups.


• You will also need to set the table with napkins, a pitcher of water to refill glasses, and, if people won't have a separate glass for each wine, a dump bucket/spittoon, so wine not consumed can be tossed to make way for new wines. An extra pitcher or a vase can be used for this purpose.


• Now you are ready to prepare a plate of chocolate for each guest. Use large dinner plates or chargers. They don't have to be white - as long as the beauty of the chocolate isn't lost, you can use colours, and mix and match for a festive look.


• If you are serving individual pieces of chocolate like truffles or bonbons, each guest should have one piece. If you are serving bar chocolate, divide the bar so that each guest gets the equivalent of 2 ounces. Have fun!

SUGGESTED WINES: Two wonderfully rich, mature wines are both the perfect match for Bourbon-Pecan Tart with Chocolate Drizzle.

Tawny Port
A magnificent and finely-balanced 20 year old tawny of outstanding richness and complexity. This rare port is traditionally enjoyed as a dessert wine or at the end of the meal.

The additional ten years of aging from the 10 year old, produces a fine balance between the rich, raisiny fruit and the nutty, honeyed finish - a taste to linger over.

Orange Muscat
Outrageously rich and delicious with a vibrant peachy, orangey bouquet. Orange and chocolate are made for each other.

Make the tart a day ahead, and store it in the refrigerator. You can use a 9-inch pie plate instead: simply roll the dough to a 13-inch circle, fold the edges under, and flute.

Ingredients
1 cup packed light brown sugar
3/4 cup dark corn syrup
3 tablespoons all-purpose flour
2 tablespoons bourbon
2 tablespoons molasses
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 large egg white
2/3 cup pecan halves
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/2 ounce bittersweet chocolate, chopped

Preparation
Preheat oven to 350°F or 177°C.

Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350°F for 45 minutes or until center is set. Cool completely on a wire rack.

Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.

Yield
12 servings (serving size: 1 wedge)

Nutritional Information
CALORIES 277(32% from fat)
FAT 10g (sat 2.7g,mono 3g,poly 1.5g)
PROTEIN 2.4g
CHOLESTEROL 39mg
CALCIUM 32mg
SODIUM 156mg
FIBER 0.7g
IRON 0.9mg
CARBOHYDRATE 45.2g

With thanks to Julianna Grimes

Beautiful Flower Bouquet Chocolate Gift Tote Gift Basket

Over three pounds of deliciously decadent chocolate confections spring forth from our beautifully detailed paperboard gift tote designed to look just like a bouquet of lovely flowers.

1. The tote is cleverly decorated with a colorful flower bouquet, so realistic it almost looks real, and is simply bulging with rich Chocolate Fudge, French Chocolate Mints, dense German Chocolate Pound Cake, and individually-wrapped chewy Chocolate Caramels.
2. A great selection for summer gift giving occasion, this gift ships safely and arrives in premium condition, even to warm weather destinations.
3. Each gift tote is carefully hand crafted with attention to every detail, tied with a bright ribbon and includes a personalized gift message from you to convey your best wishes.

Dark Chocolate Sauce with Merlot

Wine-flavoured chocolate sauce - from Caramoomel - is smooth, silky, and perfect for a drizzle on ice cream, cake, or fresh fruit.

Also available is a White Chocolate Sauce with Riesling.