PAIRING WITH CHOCOLATE

Taking chocolate out of its comfort zone

Most people think of chocolate as dessert, but we like to think of it as food — an ancient food with flavours that flourish when paired with wine, beer, whisky, even cheese and meat.

Ruby Cacao Pairings

Delicious on its own, deliciously tart and creamy pink Ruby also offers interesting pairing opportunities if combined with other foods — sweet, salty, or tart.

FRESH FRUITS
Lemon / Lime / Mango / Yuzu / Rhubarb / Raspberries / Strawberries

DRIED FRUITS
Dried Cranberries / Dried Cherries / Candied Orange / Candied Ginger

SPICES
Wasabi / Pink Pepper Ginger / Vanilla / Sesame / Cinnamon Cumin / Curry

HERBS
Mint / Saffron Violet / Basil / Rosemary

CHEESES
Roquefort / Stilton / Gorgonzola / Camembert / Mascarpone / Cream Cheese

NUTS & SEEDS
Almond / Cashew / Pistachio / Hazelnut / Peanut / Macadamia / Popcorn / Pepitas

SYRUPS
Caramel / Honey / Maple Syrup / Fruit Syrups

BEER
Fruity Beer / Radler / Sour Ale / Lambic

COFFEE & TEA
Green Tea / Arabica Ethiopia / Black Tea / Hibiscus Tea / Fruity Herbal Tea

WINES
Rosé Champagne / Rosé Cava / Red Syrah / Sauternes / Red Rioja / White Zinfandel

SPIRITS
Plum Sake / Gin / Cognac / Whisky / Rum / Strawberry Gin / Chambord (Raspberry Liqueur)

Milk Chocolate Pairings

Our delicious couverture milk chocolate has just the right balance of creamy and cocoa, which helps it go so well with so many things. We’ve done the hard work (you’re welcome) to figure out the best pairings for our milk chocolate confections. Have a suggestion? Let us know!

PAIRINGS WITH MEATS AND CHEESES

ROSEMARY FUSION  –  Couverture milk chocolate bar infused with rosemary & thyme, finished with habanero sea salt. Pairs beautifully on a charcuterie board and with the following:
Cured meats / Prosciutto / Mild creamy cheeses / Brie / Gouda / Camembert / Nuts / Cashews / Macadamia / Brazil nuts / Beef Chili / Vegetarian Chili

PAIRINGS WITH RIESLING
Milk Chocolate Covered Pretzels / Raspberry Caramel with Hawaiian Sea Salt / Salted Peanut Butter Chocolate / Peanut Butter and Jelly Chocolate / Mochaccino / Rosemary Fusion / Sea Salt Caramel in Milk Chocolate / Hazelnut

PAIRINGS WITH OAKED CHARDONNAY
Sea Salt Caramel in Milk Chocolate / Salted Peanut Butter Chocolate / Milk Chocolate Covered Pretzels / Pistachio Chocolate / Peanut Butter and Jelly Chocolate / Mochaccino Rosemary Fusion / Seashell Chocolate

PAIRINGS WITH WHISKY
Highland Tullibardine 1988 + Rosemary Fusion / Speyside G&M Linkwood + Honey Chocolate Bonbon / Crown Royal + Cinnamon Ginger

Dark Chocolate Pairings

Our semisweet (65%) and bittersweet (72%) coverture chocolates have bold cocoa flavours with hints of spice, nut, and fruit. Here are our suggestions for what goes well with dark chocolate. We’d love to know what you think.

PAIRINGS WITH MEATS AND CHEESES

OREGANO FUSION  –  Couverture dark chocolate bar infused with oregano & sage, finished with habanero sea salt. Delicious on a charcuterie board and with the following:
Strongly flavoured cured and jerked meats / Salami / Capicollo / Chorizo / Salami al finocchietto, mocetta / Blue cheese / Old Cheddar / Buffalo / Emmental / Gouda / Goat cheese / Flavoured Cream cheeses: raspberry, chive onion, jalapeno, sundried tomato, basil / Nuts /  Cashew / Pecan / Macadamia

PAIRINGS WITH CABERNETS AND MERLOTS
Solid Semisweet or Bittersweet / Oregano Fusion / Thai Ginger Sea Salt Chocolate with Thai Ginger Sea Salt / Pistachio Chocolate / Dark Chocolate Covered Orange Peel / Mint Leaf Chocolate

PAIRINGS WITH WHISKY

Glen Breton 10 yr Single Malt + Sea Salt Caramel in Dark Chocolate / Forty Creek Confederate Oak Reserve + Dark Chocolate Covered Orange Peel / Crown Royal + Cinnamon Ginger / Park Distillery 10 year + Apricot Lavender Chocolate / Kilchoman 100% Islay + Mango Peppercorn Chocolate / Highland Tullibardine 1988 + Apricot Lavender Chocolate