Monday, 23 May 2011

Chocolate for wine

Can this be???
Dr. Nick Proia developed Brix when it became obvious to him that no chocolate on the market paired well with wine.
After a good deal of trial and error, Dr. Proia crafted the three blends of what would later be called Brix –the first chocolate specifically blended to compliment wine.
At their root is single origin Ghanaian chocolate, known for its red fruit tones, mixed with the highest quality confectionary chocolate. The result is a blend so pure in flavour that it actually enhances those nuances found in great wines, without confusing the palate.
The Extra Dark Bar pairs particularly well with Cabernet Sauvignon, Bordeaux and Barolo wines.

From Harvey Nichols


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