The thing about fancy desserts is… most people really just want a piece of chocolate.
, just a few of the many smaller chocolatiers making incredible bars these days. Serve the chocolate at room temperature, broken into pieces on a plate, a napkin, a tray, a cutting board, the table, whatever: this is supposed to be easy.As far as what to drink with your chocolate, there is really no right or wrong. While sweet dessert wines, like Port or Moscato d'Asti, are traditional with chocolate, Canora likes to take an unconventional route and sip something harder.
" Dry wines can also work. Try to choose something either full-bodied and raisiny like an Amarone , or go to the opposite end of the spectrum with something super lean and high in acid. For example, a Pinot Noir will clean your palate in the same way a rum or bourbon would.Drizzle extra virgin olive oil over some broken pieces of chocolate and sprinkle them with a bit of flaky sea salt.
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