What to drink with the bar
Chocolate Pairing Finder
Set the cacao percentage, the character of the chocolate and the moment of the day, and the finder ranks twenty-two drinks, from a light-roast Ethiopian coffee to a tawny port.
Chocolate is easier to pair than people think, if you start from the cacao. The finder takes the percentage, the character (fruity, nutty, earthy, floral, milk, white) and the moment, and ranks coffees, teas, wines and spirits with a match percentage and a note on why.
Each of the twenty-two drinks carries a profile: how well it fits each chocolate character, the cacao range it suits and the moments of the day it belongs to. The finder scores every drink against your settings and shows the top five with the reasons. The rules follow the sommelier logic of the chocolate houses: acidity with fruit, roast with nuts, sweetness with bitterness, and nothing tannic with milk chocolate.
Frequently asked questions
What goes with a 70 percent bar?
A filter coffee from Ethiopia or Kenya, a Darjeeling, a tawny port after dinner, an aged rum late at night.
Does wine go with chocolate?
Sweet and fortified wines do: Banyuls, tawny port, Sauternes with white and milk chocolate. Dry tannic reds fight the cacao.
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