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Chocolate Pairing

There are so many different ways to enjoy chocolate: cakes, cookies, ice creams, bars, truffles and soufflés, to name a few. The possibilities are endless. 

How do you even begin pairing your favorite chocolate-y treat with your favorite Missouri wine? Don’t let the diverse selection intimidate you. There are a few solid, basic rules to know that will guide you to getting the most from your wine and chocolate pairing. Learn more here.

You don’t have to be an outstanding pastry chef to benefit from these suggestions. Next time you are eating out with friends, remember these tips when it’s time to order dessert with your favorite glass of Missouri wine!

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First things first

The chocolate should never be sweeter than the wine it accompanies.

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Dark Chocolate

Chocolates that have a higher percentage of cacao often go best with a dry, red wine like Norton or a spicy Chambourcin. If you are purchasing bars of chocolate for eating or cooking, don’t let the typical “dark chocolate” label trick you. A lot of dark chocolates still tend to be on the sweet side. Check the percentage of cacao and sugar on the label and move forward accordingly.

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Savory Chocolate Desserts

For a more savory chocolate dessert, try a flourless chocolate cake. Substitute semisweet chocolate chips with locally made dark chocolate, pop open a bottle of Missouri Norton, and you’re set.

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Have a sweet tooth?

If you have a sweet tooth, stick with sweet wines. Seems pretty simple, right? Chocolate candy, truffles and ice cream go great with the sweet and fruity Concord or medium-bodied Catawba.

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Looking for a dessert wine?

Vignoles is a diverse Missouri varietal that is often delicious as a late-harvest dessert wine. Try it with a rich, chocolate cheesecake or easy-to-make chocolate chip cookies. If you’re feeling adventurous, try baking your own chocolate soufflés, which pair perfectly with the semi-dry Seyval Blanc.