Brix Chocolates - Review
The Art of Wine and Chocolate Pairing
Wine critics often suggest that particular wines pair well with certain foods, whether grilled chicken or monkfish with Pinot Grigio, steak frites with Bordeaux or dessert, including chocolate, with Port. But even chocolate is a diverse topic. Would you pair white chocolate containing macadamia nuts, milk chocolate truffles or plain dark chocolate with the very same varietal? Probably not.
That's why Brix chocolates are designed from the opposite perspective: they're chocolates that come with suggested wine pairings. Their medium dark chocolate (60 per cent cacao), for example, is intended to be consumed with Zinfandel, Syrah, Rhone, Merlot and Shiraz. (Forget for a moment that Syrah and Shiraz refer to the same grape varietal and that both Syrah and Merlot are Rhône wines.) Having enjoyed the medium dark with both a Zinfandel and a Syrah, we can attest that the suggest pairings are very apt. These bold, fruity wines complement the chocolate, rather than overwhelm it. Moving lower down the chocolate scale, Brix milk chocolate (40 per cent cacao), while not our favorite, goes well with its suggested pairing of Pinot Noir.
Why Brix? Degrees brix is a measure of sugar content, and a comparison of the sweetness of chocolate and that of wine forms the basis for pairing the two. Also, Brix chocolates are shaped like bricks, each one a solid chunk of single-origin chocolate from Ghana. When serving, don't try to cut slices off with a knife or you'll end up with shavings. Instead, stab your knife into the chocolate and let it crumble into chunks, as a wedge of Stilton cheese would. It is a chocolate and wine pairing experience that we will not soon forget.
Order them online at www.amazon.com
Price: $17 (8 oz)
Reviewed by Barnaby Hughes