Barry Callebaut combines origin chocolates and classic wines

The rapid rise in interest in origin chocolates, each with its own unique and delicate flavor palette, creates new possibilities for combinations between wine and chocolate. This was demonstrated in a large-scale combination project by Barry Callebaut. With over 40 varieties in its assortment, Barry Callebaut is the world authority on origin chocolates. In order to take full advantage of the subtle and surprising flavors of these tempting chocolates, harmonious or contrasting combinations were sought with classic wines from every corner of the world. Hans Vriens, Chief Innovation Officer at Barry Callebaut, explains: “Nowadays, we have come to enjoy chocolate the way we do fine wine. Like wine, Barry Callebaut’s origin chocolates are very much a reflection of the specific cocoa varieties and the unique soil and weather conditions in which they are grown. The broad spectrum of expressive flavors resulting in these fine chocolates is enhanced even further when accompanied by the world’s finest wines.”

As a result of the delectable exercise, the origin chocolates were classified into three flavour groups: mild, strong and powerful. Specific wines were then linked to these flavor groups. The mild origin chocolates have a light cocoa flavor in combination with a pronounced, fruity, floral or spicy aroma. According to Barry Callebaut they truly come into their own in combination with dry or semi-sweet wines with pronounced acidity, subtle elegance and fruitiness. The wines must be rather young and reflect minimal woodiness or spiciness so that they can best emphasize the delicate flavors of these mild chocolates. The strong origin chocolates have a pronounced cocoa flavor, but leave more than enough room for subtle aromas and finer flavors. Specific wines with some intensity, a higher sweetness factor and more tannins than the previous category are required, in order to avoid being overwhelmed by these origin chocolates. We find these elements in the big, classic wines or in the fortified wines. This group is the most experimental one, with the most possible combinations.

Due to a pronounced, solid cocoa flavor, the powerful origin chocolates leave little room for other subtleties. Fortified wines, in particular, or wines with extra body and more mature fruitiness combine well with chocolates from these origins. Their pronounced, strong-bodied flavor lets these wines compete against the ‘bitterness’ of cocoa. The maturing process in oaken barrels plays a prominent role in these flavors.