Chocolate is a seductive pleasure on its own and does not require accompaniment to be fully savoured and enjoyed. But, it is true that accompanied by a good wine or sparkling wine, it combines exquisitely to multiply flavours and aromas.
Below we suggest some of the options to combine with our chocolates Chocolate Amatller:
White wine: young, fresh wines with fruity notes combine well with Orange flowers Tin 72gr. because the citric note of the chocolate combines very well with the freshness of the wine. For aged white wines with more body and aromatic consistency, Crocant flowers Tin 72gr. is an excellent combination. The creamy hazelnut praline exalts the smoothness of the wine in the mouth, and the final salty touch of chocolate provides a refreshing contrast.
Rosé wine: the vast majority of the rosé wines we consume are young, fresh, light and dominated by red fruit notes. Undoubtedly, one of the best possible pairings is the White chocolate and strawberry leaves tin 60gr.
Red wine: The combination of chocolate with red wine is perhaps one of the easiest and most logical, since many of the aromas that emerge from red wine remind us of chocolate. In a young red wine, where there is still a presence of red fruit and more mature and fresh notes, one of the best options is to accompany it with the Leaves 70% cocoa 60gr.For an aged red wine with a lot of body and structure, we might combine it with a more powerful chocolate, such as the Chocolate 85% Cocoa Ghana or Chocolate 85% Cocoa Ecuador.
Sparkling wine: one of the great virtues of sparkling wines, cavas or champagne is that they combine with any type of chocolate. Here there are no rules, as the acidity and freshness of the bubbly will help us to clean the palate and any chocolate becomes a perfect combination. We recommend the Marc de Cava flowers 72gr. to finish a meal in the sweetest way.
