Additional information
CHOCOLATE | Cocoa paste, sugar, cocoa butter, GMO-free soy lecithin, caramelized Physalis (Physalis, cane sugar), cinnamon blossom Cocoa dry matter minimum: 75% May contain traces of gluten, milk, nuts and hazelnuts! Keep in a cool, dry place, min +12°C – max +20°C. 70 g pack. |
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WINE | Alcohol: 15,44%, Sugar: 50,6 g/l, T.Acid: 5,44 g/l, Sugar free extract: 33 g/l |
HOW TO TASTE? | Make sure that the wine and chocolate are served at the right temperature. First sip the wine first then take a bite of the chocolate and finish with another sip of wine. In between pairs, have water or simple, unflavoured savoury snacks. It is preferable that the flavours of wine and chocolate complement each other, enhancing but not cancelling each other out, it is important to keep the right order, allowing the flavours to move from lighter flavours to fuller, more intense flavours, It's easier if the taste of the wine is nearly as sweet (alcohol sweetness counts) as the taste of the chocolate, Don't pair high tannin wines with intensely bitter chocolate. |