Bottoms up

On the chocolate block

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Today, 4 000 years after people in Mexico discovered that roasting and grinding cacao beans produced a delicious drink, chocolate remains an indulgent treat enjoyed worldwide. In the kitchen, usually a waft of chocolate means it’s time for dessert. And if you’re like us, that means one more opportunity for a perfect pairing

TEXT: CATHY MARSTON

Consider the flavours that have been added to a drink. Pairing whisky with chocolate is so beloved because the peat and oak used in whisky production give honey, floral or aromatic spice notes that are often reflected in chocolate. For example, the spicy, smoky flavours of Johnny Walker Black Label find an excellent partner in dark chocolate – try one with at least 70% cocoa solids for a complex, lingering mouthful. Beautifully packaged Monkey

Shoulder Malt

Whisky shows notes of roasted hazelnuts, which work well with whole nut or slivered almond chocolate. (For the more sweet toothed, chocolatecovered nougat works well here too!) Fruit and chocolate is a classic combination (think Black Forest cake or a chocolatedipped strawberry). In the same way, fruitiness in drinks pairs well with fruity flavours found in chocolate. The bitter orange flavour of Campari is ideal with an orange chocolate – and if you’re making a Negroni, the sweet red vermouth will tie everything together perfectly. Malibu Caribbean rum with its refreshing coconut flavour is an excellent partner for many styles of chocolate (including rum and raisin chocolate ice cream – yum!), but it really sings with salted caramel chocolate. This combo works with dark rum too, creating notes of toffee and molasses in the mouth. Wine and chocolate can be tricky, as most wines lack the sugar to balance out the sweetness of chocolate. Here again, matching flavour profiles is key. Look for fruity wines with some richness and smoothness on the palate. An obvious choice is the

Boekenhoutskloof

Chocolate Block (the name gives it away!). This Shiraz-based blend has flavours of cocoa nibs and ripe berries, and a smooth finish, so pair it with a good-quality milk chocolate or one with flavours of red fruits such as raspberry or strawberry. For years, Thelema produced a

Cabernet Sauvignon

nicknamed “The Mint”, which drew its flavour from its unique soil and surrounding trees. The vineyard is being replanted but the flavours still linger in their wines, including the current awardwinning Cabernet. This combination of blackberry with hints of spearmint and a smooth finish makes it a great pairing for mint dark chocolate. Nibbling a square while you sip this wine is a match made in heaven.