Not Your Grandma's Cherry Cordials
/Ya-a-wwn, Valentine’s Day. Chocolate, truffles, crèmes and caramels. Wait just a minute—there are some other flavor combinations out there that will wake up the palate without involving bacon. Let's step outside of the heart-shaped box for some new world chocolates with, yay, wine pairings.
Chocolate Covered Sun-Dried Tomatoes: salty and sweet, there is a shortcut to making this delicacy using sun-dried tomatoes in oil and semi-sweet chocolate chips. Pat the tomatoes dry; melt the chocolate in a double boiler; add the tomatoes and coat them; pour the mixture onto a parchment covered cookie sheet; cool in the refrigerator for 10 to 15 minutes. Thirsty? Try a sweet Riesling that will cut the acidity in the tomatoes and tannins in the chocolate.
Chocolate Goat Cheese Truffles: The George Durnan/Food Network recipe combines bittersweet chocolate, soft goat cheese, confectioner’s sugar and vanilla. A sweet, light red wine like Beaujolais should pair well with the lightness of the goat cheese while balancing the chocolate.
White Chocolate Basil Mousse: the slightly acidic notes of the basil and creamy white chocolate would pair well with a dry Riesling.
Chocolate Rosemary Caramel with Sea Salt: This truly sounds decadent with salt enhancing the three rich flavors. Chopping fresh rosemary and putting it into the melting chocolate will bring out the oils. Drizzle the caramel over the chocolate as it sets, and sprinkle salt to taste over the top. Rich flavors like this need a rich wine. Try a red Bordeaux or Port, which will add a little sweetness to the savory.
Chocolate Covered Roses—yes, real flowers: Trying to decide whether to give flowers or chocolate? This takes care of that. Roses are edible, but NOT from the florist (because of dyes and pesticides) and NOT from the garden if you’re using pesticides. There is a simple 5-step recipe on Instructables.com. A Pinot Noir won’t overpower the rose, and a Port will sweeten the chocolate and add fruit to the floral notes.
