Combination
“Mineral water and nothing else!”. This is what “purists” will say if you ask them what to drink while eating chocolate.
“More democratic” palates do not disdain eating chocolate with wines and spirits. A successful combination is obviously that between chocolate and dessert wines: from Moscato to Marsala, to the French Banylus. A good Rivesaltes, some Ports, and Jerez could also be recommended. The best spirits to accompany chocolate would be smooth rums or cognacs, “rounded and well-aged”.
A classic Piedmontese combination is that of chocolate and Barolo Chinato. This type of Barolo, invented long ago in 1895 in Serralunga d’Alba by a pharmacist, goes well with desserts made with chocolate, sorbets, and gelati with “dark chocolate” sweets. If we move from the Lange towards Monferrato, a Barbera passita is called for in order to enhance a dessert with cocoa or a chocolate.
Photo (C. Grimaldi): Barolo Chinato, guest at CioccolaTÒ 2005
The Giangioiello
The imaginative master chocolatier, Silvio Bessone, once again amazes us with his creative talents: In the CioccolaTÒ Factory – a chocolate laboratory ...
The 2008 Golden Bar Award
The sixth edition of this prestigious competition organised by the Compagnia del Cioccolato in which the best chocolates available ...
Chocolate dinner amidst the stars
Friday, February 29, Alfredo Russo, Pier Bussetti, Stefano Gallo, Giovanni Grasso, Francesco Ciocatto – five stars of fine Torinese cuisine ...
Out to discover true cru, accompanied by François Pralus and Andrea Trinci
Cru, high quality cocoas from selected plantations, each of which is used for producing a special quality of chocolate, will be the subject of the lesson to be held on Saturday, March 1 ...
