• Flavor Wheel
• How To Pair Chocolate
  • Part 1: Chocolate & Wine
  • Part 2: Chocolate & Cheese
• How Chocolate is Made
• How To Taste Chocolate
• Press and Reviews
• The Story of 1.0
• The Story of 1.0 design
• What happens to Beta?
• A Year in Beta Slideshow
• Glossary

How to Pair Chocolate

Part 1: Chocolate and Wine

TCHO chocolate tastes even more amazing when paired with specific wines. Some general principles of pairing these two great flavors:

• The best order to try our Flavors Bars with wine: Chocolatey, Nutty, Fruity, Citrus.
• Pair lighter-bodied wines with lighter chocolates and darker, stronger-tasting chocolate with fuller more robust-bodied wines. Our lightest-bodied chocolate is Citrus, followed by Fruity, then Nutty; Chocolatey is our heaviest, fullest-bodied chocolate.
• The wine should be as sweet or sweeter than the chocolate you are pairing with it.
• Where possible, try to pair wine and chocolate with similar flavor profiles (eg nutty)—although sometimes contrast works too.
• Take notes after sampling each chocolate with each wine; describe which pairs best.

Start by tasting the wine, allowing the flavors to fully saturate your mouth. Note the flavors you can distinguish. Then take a bite of chocolate, letting it slowly melt on your tongue. Again, note the flavors you can distinguish. Sip the wine again and swirl with chocolate to let the flavors meld. Which flavor dominates? Are new flavors created by the combination? Flavors of each will be released in stages. Below are some suggested pairings—but feel free to experiment broadly and discover your own new favorites!

“Chocolatey” Rich, smooth, and intensely, well, chocolatey—a perfect expression of the deep full-bodied beans from Ghana. You may discern fudgy caramel notes dancing with malty, roasty and earthy undertones. Made from cacao harvested at the most flavorful stage of the Ghanaian growing cycle,

Suggested Wine Pairing: Zinfandel, Shiraz, Sauvignon Blanc with oak aging, Muscat, Ice Wine

“Nutty” Subtle, pure and complex, with the rich flavor of roasted nuts accented with hints of espresso and toasted biscuit. These Ecuadorian beans are not only great tasting, distinct in genetics and terroir, but are also Fair Trade and organic certified.

Suggested Wine Pairing: Pinot Noir, Fume Blanc, Cabernet, Aged Sherry, Tawny Port, Madeira

“Fruity” Full of bright cherry and ripe raspberry notes, with just a hint of raisin. Made from meticulously fermented organic, Fair Trade certified cacao beans from Peru.

Suggested Wine Pairing: Shiraz, Pinot Noir, Muscat, Tawny Port, late harvest Sauternes or Semillon

“Citrus” A delicate flavor that evolves into a lively citrusy zing on your tongue and ends with a light creamy finish. Crafted with some of the best quality cacao beans in the world from an organic estate in the Sambirano Valley of Madagascar.

Suggested Wine Pairing: Muscat, Tawny Port, late harvest Riesling, Prosecco, Cava, Moscato d’asti