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.