Pairing chocolate with wine is a delicious way to explore the joys of the table, especially when considering the delightful combination of Chocolate and Wine.

Chef and Chocolatier Holly Peterson has spent much of her career creating wine and food experiences—enriching life through every angle of the industry, raising money for charities at galas, teaching emerging culinary students and hospitality teams, and collaborating with wineries across the globe. Throughout the years, she says, “I’ve often been asked about wine and chocolate.”

The harmony between Chocolate and Wine elevates culinary experiences, making it a topic of interest for many food enthusiasts.

Traditionally, if there was still red wine left in a glass after dinner and plain dark chocolate was served, sipping them together could be fun—and for many, downright delicious. “But was there more than just red wine and plain dark chocolate?” Peterson wondered.

Inspired by classic wine-and-food pairings, she began experimenting with flavor trials. She combined both familiar and exotic kitchen ingredients with chocolate, gathering feedback from willing tasters. “We’ve built quite a list of volunteers who love to explore food and wine,” she explains. “They’re enthusiasts rather than professionals, but honest and unbiased. No fudging allowed.”

Photo courtesy of Flourish Chocolate

The results, Peterson says, were not surprising: the quality of ingredients in chocolate is key. “As with many things, simple, pure ingredients tend to create the best results,” she explains. She likens it to a summer tomato garden—juicy tomatoes, fresh basil, a sprinkle of sea salt, olive oil, maybe garlic on crusty grilled bread. “Simple, real ingredients brought to life without overdoing it.”

When it came to wine, nothing was off the table. Peterson and her tasters sampled reds, whites, rosés, and sparkling wines with chocolate combinations she designed. “What we found,” she notes, “is that fruit juices, spices, the type of base chocolate, even the type of organic cream we used, made chocolate and wine pairing not only possible but playful and engaging. Everyone smiled, was intrigued, and had fun tasting.”

“The success of chocolate-and-wine pairings,” she stresses, “depends heavily on the quality and type of chocolate.” This cannot be overshadowed by flashy fillings or chocolate made with waxes, bitter preservatives, or sugary centers.

Peterson’s personal favorite is the ganache bonbon. These gained popularity as the simple truffle—made from chocolate and cream—not the misleading “creams,” which often contain no cream at all. She explains: “Ganache bonbons differ from truffles because they have a chocolate shell, making them more elegant and adding another layer of flavor and texture.”

Chef Holly Peterson // Photo courtesy of Flourish Chocolate

Some sugar is always present in base chocolate, introduced during conching when cocoa beans are ground, fermented, and transformed from bitter nibs into a creamy treat. “This process brings out the chocolate’s natural flavors,” Peterson says. Sugar levels vary widely, but at her Flourish Chocolate company, she always chooses the lowest sugar, highest quality, and best flavor—using fair-trade chocolate. She adds, “We have success with white, milk, and dark chocolates for ganache, but all our shells are made with our Flourish Chocolate signature dark chocolate. It enhances each bonbon and creates a perfect bridge to wine and sparkling wine.”

Flourish Chocolate also crafts chocolates that either complement or contrast wine, often designing custom flavors for wineries seeking unique pairings for their wines and customers.

Tips for Tasting

Peterson offers these simple steps for experiencing Chocolate and Wine together:

1. Start with a sip of wine, letting the finish linger.

2. Take a bite of chocolate and savor its flavor.

3. Don’t rush. Once you’ve enjoyed the chocolate, return to the wine.

4. Voilà—that’s where the magic happens.

For more information www.FlourishChocolate.com