Chocolate flavor can mean many different things. It can be bitter, rich, earthy, acidic and fruity—all qualities that provide various wine pairing challenges. When I was in culinary school, I was always told to drink water with chocolate but there are some very interesting wines that help enhance the chocolate flavor. In this episode, we explore two different red wines with three totally different chocolate desserts to find a perfect pairing.
Place the milk in a small saucepan and gently bring to a boil.
Meanwhile, combine the sugar and eggs yolks in a small mixing bowl and whisk together until thoroughly combined.
Remove the milk from heat and very slowly whisk into the egg yolk mixture. Pour the milk and egg back into the saucepan and return to low heat. Continue to cook, stirring continuously, until the mixture thickens slightly. Remove from heat.
Place the chopped chocolate into a bowl and add the hot milk mixture in small amounts, stirring to combine. After all the milk has been incorporated, cover and cool to room temperature.
In another bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the chilled chocolate mixture and divide between dessert bowls or glasses. Chill one hour before serving.
Wine Pairings: Seghesio Zinfandel ’08 & Pasanou Germans La Planeta ’05
½ cup whole milk
¼ cup granulated sugar
2 large egg yolks
6 ounces quality dark chocolate, coarsely chopped
¾ cup cold heavy cream