Pairing Wine and Chocolate
我承认。
我是那些不喜欢葡萄酒和巧克力的人之一。
所有这些多样的口味都会有所了解……当我喜欢巧克力时,我想要的就是品尝丰富,黑暗,纯净的巧克力而不会分散注意力。
I’ve been meaning to write more about chocolate, and whenClotilde她宣布她将于周三13周三举办Wine Blogging,这是在此处添加一些有关巧克力的笔记的完美借口。
我问了我最喜欢的两家巧克力公司的两位朋友和巧克力专家(我喜欢巧克力作为朋友),他们对将巧克力与葡萄酒搭配的感觉如何。您可能不知道这一点,但是大多数巧克力都是各种烤豆的混合物,从豆荚中拔出并烤以获得一定的风味和曲目,巧克力制造商正在寻找。像葡萄酒一样,巧克力通常是从各种豆类中混合在一起的,当然,巧克力当然会有所不同。根据多样性,起源,发酵和烘烤,可可豆的风味可能具有惊人的不同风味,因此经常混合。
一种nd in spite of what you’ll read and hear, there’s often no advantage to single-origin chocolates over blended chocolates, unless it’s really important to you that your chocolate is only made from one particular kind of cocoa bean.
一些巧克力公司生产出色的单牛肉巧克力,例如一种madei,,,,E.吉塔德, 和Domori;所有这些都是非凡的,值得一吃的,但是我发现其他单次巧克力是良好的营销结果,而且比某些混合巧克力更为出色。
一种s a former winemaker, chocolate-expert JohnScharffenberger从波光粼粼的酿酒师过渡到掌握混合精美巧克力的艺术。在探索和品尝期间,他发现了葡萄酒和巧克力中的类似风味成分,从而发现了两者的共同点。
“在品尝巧克力和葡萄酒时,一开始就有一定的水果酸度(巧克力中的可可豆,葡萄中的葡萄)。接下来是中间板上的喘息(巧克力脂肪可可黄油)和最终甜味(巧克力中的糖,酒精或起泡酒的酵母。)”
He describes a similarfinish品尝葡萄酒和巧克力时“单宁定义,有时长而柔软,有时短而苛刻。”
巧克力和葡萄酒都有单宁,这可以使它们非常相似,我同意约翰·施芬伯格(John Scharffenberger)(尽管好时都没有做任何事情offers买我的business!)
当那些单宁相互竞争时,就会出现问题。这就是为什么我更喜欢一种甜,光滑,圆形的红宝石港口葡萄酒,巧克力,而不是像赤霞珠或Zinfandel这样的强烈葡萄酒。
通常,两者只是互相消灭,并取消彼此的良好品质。
因此,我承认,对于这种巧克力和葡萄酒搭配,我却陷入了困境。
(对不起,不好双关语…)
I opted to pair chocolate with something unusual:Spiritueux de cacao,,,,a clear, distilled liquor made by steeping and heating cocoa beans then capturing the essence by collecting the aroma and bottling the liquid created by the steam.
听起来很困难?
这就是为什么很好eau-de-vieis rather pricey. Jörg Rupf of圣乔治告诉我他用60磅of Bartlett pears to make just one bottle of Pear William (peareau-de-vie).
I discovered mySpiritueux de cacao在Lavinia,,,,the 3-story wine emporium here in Paris. At Lavinia, there’s a roomful ofeaux-de-vie从每种味道中制成:木瓜,百里香,酸樱桃,蜂蜜,石灰和……巧克力。如果您来到巴黎,我建议参观三层楼的葡萄酒商场放置玛德琳and visit the collection of open bottles. You’re welcome to take a good sniff and sample from their selection. (Now that’s my kind of wine store…)
Naturally I chose the chocolate one, and left the garlic one behind!
弗雷德里克·席林(Frederick Schilling),《炼金术士》Dagoba,我最喜欢的有机巧克力之一(他的达戈巴Xocolatl带辣椒,可可笔尖的酒吧,maca, 和a hint of nutmeg is simply amazing), finds that the nuances of some of his exotically-flavored chocolates pair well with wine. Frederick loves pairing his floral lavender chocolate with a pinot noir and his delicious lime-scented milk chocolate with a crisp pinot gris.
但是,当我向他施压时,弗雷德里克(Frederick)回答说,他认为巧克力品尝归结为“there are no rights or wrongs. Taste is a subjective art … If it tastes good, you’re having fun, and are surrounded with people you love, it must be the right pairing.”
因此,这是我的“葡萄酒”和巧克力搭配的葡萄酒博客,星期三13:小富裕,单独的巧克力蛋糕。
我为每个人做一个,因为我不喜欢分享我的巧克力!每个人都饰有液体浸泡的李子,添加了柔软,甜美的小叮咬,与强烈的黑巧克力完美融合。这些petitsgâteauxcan be made in advance and the flavor improves as they sit. (Trust me, I ate all four cakes over the course of the day I made them. They kept getting better and better and better).
If you don’t happen to have a bottle of chocolateeau-de-viein your liquor cabinet, either come to Paris and pick one up (sorry, I don’t deliver)…or macerate the prunes in port wine or dark rum.
Gâteaux Bastille
(小巧克力蛋糕)
4 individual cakes
对于李子
6个中型的李子,切成小小的咬合大小的碎片
2汤匙Mettécacaoeau-de-vie
对于蛋糕
4 ½ ounces (125 gr) bittersweet chocolate, finely chopped
¼杯(50毫升)重或浅奶油
2 large eggs, at room temperature
2汤匙sugar
盐少许
In a small bowl, mix the prunes in theeau-de-vie。
盖上盖子,让押金持续几个小时。
黄油四2 3/4英寸(7厘米)纸蛋糕模具,然后将其放在烤盘上。(见说明。)
To make the cakes:
1.将烤箱预热至375°F度(190°C)。
2.在一个中等大小的碗中,煮沸水,将巧克力和奶油融化在一起。从火上移开。
Mix in the prunes and any liquor in the bowl remaining, then let cool to room temperature.
3. In the bowl of a standing electric mixer, at high speed, beat the eggs and sugar with a pinch of salt until thick, about 5 minutes.
4. Fold one-third of the beaten egg mixture into the chocolate, then fold in the remaining egg foam.
5. Divide batter between each cake mold.
烘烤30分钟,直到蛋糕变软,然后触摸顶部时仍然柔软。每个都会上升,然后轻轻叹了口气。
Remove from oven and cool a few minutes before removing the paper cake mold (use a scissors to cut it away).
Serve warm or at room temperature with very cold crème anglaise and perhaps a scattering of crisp-toasted sliced almonds.
注意:如果您无法获得纸蛋糕杯,则可以在松饼锡中使用纸松饼衬里。
Ok, how’s that for a nice, rich little chocolate dessert?
我从所有的巧克力中都清除了,我需要休息一下。
Let’s see, where should I go this weekend?
怎么样…..