Chocolate and wine – a match made in heaven?

Are chocolate and wine natural matches? It is a vexatious question that prompts debate between avid fans and detractors.

In the April issue of Wine magazine, now on sale, winemakers from Waterford and Creation discuss how, through time-consuming experimentation, they carefully formulated chocolates to suit specific wines.

Further afield – in Oudtshoorn to be precise – Rococo chocolaterie owner Marita Lamprecht is making a variety of chocolates that, she says, can be paired with a host of wines.

These are her guiding principles for pairings:

Pink Port – I make use of a strawberry compound to prepare the ganache which equals the taste of fresh strawberries and combine it with white chocolate.

Tawny Port – Milk chocolate works best therefore I make use of Hazelnut Praliné and even a Belgian Spekuloos which is a customised taste with several spices especially cinnamon.

Touriga Nacional – With this full-bodied dry red wine I have found the ‘Africa’ chocolate matches perfectly. Africa ganache is made with 60% dark chocolate and infused with a combination of grated fresh ginger, star aniseed and cinnamon stick. Awesome taste.

Shiraz – If the Shiraz is a bit on the spicy side, I have found that a ganache that resembles gluhwein suits best. This ganache is made with milk chocolate and although I actually add of the wine to the ganache, I add a pinch of ground black pepper, cloves and cinnamon.

Merlot – You wouldn’t expect to receive a ganache made with aniseed and honey to complement this wine, but I have done this many times and at a former KKNK it was received with great enthusiasm.

Sauvignon Blanc – I have found that the lemon ganache which I make complements Sauvignon Blanc as well as an unwooded Chardonnay. The lemon ganache is made with dark chocolate and freshly squeezed lemon juice and lemon zest, which leaves a fresh taste on the palate. I enrobe this with white chocolate that softens the taste of cocoa.

Ruby Port – When preparing a ganache to complement Ruby Port, I actually add some of the Port wine to the ganache. I combine dark and milk chocolate and the distinct flavour of the Ruby Port comes out beautifully.

Sparkling Rosé – This matches well with lavender ganache. The floral element of the chocolate combines well with the fruity taste of the Rosé.

Cap Classique – Cap Classique and chocolate generally do not work well together, therefore I have tried a French Pâte de Fruit, a purée I make with three red berries. It’s a perfect marriage.

To contact Marita at Rococo call 084 232 5991 or go to www.lachocolaterierococo.co.za.