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Noting the Port and food thread. Chocolate is not food. Chocolate is chocolate. Port and chocolate is a proper combination.

Having tasted Port with all sorts of chocolate in the past, from a Mars Bar through to the best that Neuhaus can offer, with a particular penchant for Leonidas, I can confirm that it has its place. Sometimes, it can kill the Port, being far too strong and taking all the sweetness and structure out. Sometimes it doesn't add anything; just distractes. However, sometimes it will complement the Port so beautifully that you would think that they were made for each other.

Time to put two wonders of civilised consumption together.

I agree. But not with a fine VP. I do have chocolate with port but it tends to be limited to either (a) LBV and good quality dark chocolate or (b) at the end of an off-line attended by KillerB where he makes me eat whatever he brought along with the last few glasses of Fonseca 1966

DRT wrote:I agree. But not with a fine VP. I do have chocolate with port but it tends to be limited to either (a) LBV and good quality dark chocolate or (b) at the end of an off-line attended by KillerB where he makes me eat whatever he brought along with the last few glasses of Fonseca 1966

When has a Fonseca 1966 ever lasted until the end of an off-line?

However, I would generally have chocolate with younger VPs, tawnies and LBVs. Can't think of a reason to check it out with vintages in their prime.

KillerB wrote:

DRT wrote:I agree. But not with a fine VP. I do have chocolate with port but it tends to be limited to either (a) LBV and good quality dark chocolate or (b) at the end of an off-line attended by KillerB where he makes me eat whatever he brought along with the last few glasses of Fonseca 1966

When has a Fonseca 1966 ever lasted until the end of an off-line?

However, I would generally have chocolate with younger VPs, tawnies and LBVs. Can't think of a reason to check it out with vintages in their prime.

I seem to remember you bringing some to the F-Plan and on the 2 man off-line we had in Coventry a few months ago. Am I wrong?

I am chocoholic, but do not find port and chocolate to be ideal; too much sweet stuff going on.

Tawny or Madeira would be my first picks for chocolate pairings.

mosesbotbol wrote:Tawny or Madeira would be my first picks for chocolate pairings.

I've never really liked VP with chocolate, but I too like Tawny Ports with chocolate.

VP works okay with dark chocolate, but just okay. A good tawny and a good semi-sweet chocolate elevate both.

I'd have to agree with the semi sweet chocolate too.

Dark chocolate is just too bitter and potent for me that it blows away anything.

They only thing that I think would pair with dark chocolate for me is a blue cheese.

dark chocolate flavored blue cheese?

g-man wrote:They only thing that I think would pair with dark chocolate for me is a blue cheese.

TBird wrote: dark chocolate flavored blue cheese?

g-man wrote:They only thing that I think would pair with dark chocolate for me is a blue cheese.

dark chocolate covered blue cheese

g-man wrote:They only thing that I think would pair with dark chocolate for me is a blue cheese.

Dark chocolate covered bacon.

Dark chocolate works very well for me with a young VP, LBV or Crusted. Niepoort sells very nice chocolates of Belgian make, with bits of black pepper in it, they go extremely well with their LBV's.

Milk chocolate can work well with tawnies, although I like it best if the tawny isn't too old, so a 10YO would be perfect.