A study published in 2013 by the University of Reading, England, has even shown that chocolate and champagne, among other things, are the secret to living longer! So what better gift than to combine the two? But is it possible to match the taste?
A "chocolate and champagne gastronomic crime" some would say!There was a time when this was true.But the growing diversity of champagnes' aromatic palettes, typicity and distinctive blends are opening up new opportunities for champagne/chocolate pairings. We'll have to play on the subtle side of chocolate with appropriate champagnes.We'll also try to soften the bitterness of chocolate and slide a little over its fragrance.
The chocolates
Dark chocolates, such as those from Peru and Madagascar, which have a more fruity taste palette, can be paired with older champagnes that are more round and creamy.
Emmanuel Briet, a master chocolatier based in Épernay, has put a lot of work into chocolate-champagne pairings, creating one with the flavour ofEspelette chillies, which he matches with the Rosé cuvée from the cellars of the Castelnau champagne house. A world of fruity aromas from the champagne, then spicy with the chocolate!
Milk chocolates, paired with caramel will stand up well tò the tension of champagnes. This is why a pairing with a blanc de blancs will be all the more gourmand. The 2009 cuvée from Moët et Chandon, with its nose of coffee, mocha, vanilla, and almonds offers a champagne wine of great richness, complex with beautiful acidity. It will be perfect, but you can also go for precision and lightness with Blanc de Blancs, from Ruinart.
The Belgian Maîtres Chocolatiers, inventors of the praline, Neuhaus have collaborated, in 2020, with Yanick Dehandschutter, elected Belgium's best sommelier in 2012 and since 2019 sommelier for Gault & Millau. They have succeeded in creating 4 pralines to pair with 4 champagnes from Maison Bollinger.A praline with notes of roasted sunflower seeds, and an almond and white chocolate praline.To be enjoyed with Bollinger's brut non-millésimées and extra brut cuvées.A praline with dark Madagascar chocolate ganache (72% cocoa) and a hint of chili pepper.To be enjoyed with a vintage champagne from the House, such as Bollinger's "Vieilles Vignes Françaises" 2006 cuvée, a very grand Blanc de Noirs Grand Cru . A caramel praline with a floral touch of honey to match the Champagne House's demi-sec champagne.And a praline with Arabica beans and dark chocolate combined with Granny Smith apple, to be enjoyed with La Grande Année Rosé 2012.
Chocolate desserts
Desserts are often made with chocolate and red fruits such as raspberries or strawberries. The obvious gourmet pairing is a rosé champagne that echoes the tart notes of the fruit.Taittinger 's Cuvée Prestige Rosé offers this ideal aromatic palette.
Combining chocolate with the freshness of citrus or exotic fruit is also a great classic in pastry-making. Extra-brut or brut champagnes are the perfect typetype of wine to accompany them, like Pol Roger's fresh Brut Réserve by Pol Roger .
For the joke
The Belgian company Delibul has released a cuvée called "Les bulles au chocolat".The result of a blend of sparkling white wine made from Chardonnay and natural extracts of cocoa and hazelnut, to be enjoyed with " a strawberry just before bringing this elixir of pleasure to your lips.The taste will be clearer and stronger! " ! Quite a program!
