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Dec 17, 2008 03:53 PM

Chocolate and Port Tasting

I am researching to put together a Port and Chocolate tasting and am wondering if anyone has done one of these and can give me some pointers. How many ports how many types of chocolate?How much to pour for each sample etc. etc.

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    1. I would have 4-5 different chocolate 'strengths'.
      a white (not a true chocolate as it only contains the cocoa butter not the cocoa)
      a milk or 2
      a 60% dark
      a 75-80% dark

      or try different single varietals such as from Equador or Peru

      I think 4-5 ports at the most and a 1/2 oz of each. You could chose different styles of port such as LBV, Tawny, White, Or a flight of vintage port such as the 10, 20, 30, 40 yrs of Taylor Fladgate or something.

      I have not done this myself, but it is on my list! let me know how it goes. You may also want to repost this on the wine board, you might get more knowledgeable wine info.

      1 Reply
      1. Is chocoloate going to be the only food served? While a good chocolate and a fine port truly is sublime I find that other foods make certain flavor profiles come out a bit more. Certain tawny ports have a very nutty profile that goes well with simple salted nuts and I have always been a big fan of assorted cheeses with port, especially bleu cheese.

        If you are going to go with only chocolate I would do as Cleopatra999 said and do a variety of chocolates with different percentages of cocoa. I think that some of the higher percentage bars that seem less sweet will bring out very different flavors in your wine.

        1. Yuck, don't do it. Both are very nice things on their own, but they just don't go together. Port at least won't kill you with chocolate, but as for pairing with it? Non. I'd give you the same advice for a caviar and chocolate pairing.

          Try something else. Chocolate tasting. Chocolate and whiskey tasting, perhaps.

          3 Replies
          1. re: tmso

            That's what I was thinking. A good vintage port is nice with a fine blue cheese though. A little Stilton or Gorgonzola, mmmmm. Some will argue that port and chocolate can be paired, but I really don't care for it. JMHO.

            1. re: lynnlato

              Ooh, port and stilton, now you're talking. I'd do chocolate with a few different mineral waters, then a nice piece of fruit, and *then* port and stilton!

              1. re: tmso

                if this is truly the case, then why is it restaurants always pair port with a chocolate dessert? are they just scrambling to find something that works with chocolate?

                I say who cares, if this is not 'supposed' to work, try it for yourself, that is what tasting is all about. Even within wine and food pairing there never seems to be an absolute answer, you can ask 10 different experts and get 10 different answers, and ultimately it will come down to your own tastes.

                I think it might be a great idea to throw some cheeses on the plate to see the difference, perhaps after you have had the chocolate.

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