The perfect paring: Chocolate with _____?
Posted in: Tasting Notes
Dear Clay,
As usual, when I read your posts, I keep on thinking "man, this guy's passion is waybeyondmy pay grade." Justamazedat the level of preparation you go to entertain your guests: A HOST to the fullest meaning of the word!.
Your choice of chocolate is simple and superb at the same time. If I have it my way, I also choose a 75% dark from Ecuador with my all time favorite wine which will always be a well cantered Opus One. On yourdiscerningchoice of bresaola over prociutto which I also find fatty (still delicious), have you tried Jamon de Jabubo? Guaranteed you will be hooked for life!
By the way, the other day, I was feeling "peckish" and fooling around with some dark chocolate and a little saffron (goes a long way).Quite interesting and looking for that third "ingrdient" to take me to the next level... and maybe an invite to one of your parties. I'll let you know when I find it.
Thank you for sharing your experiences and yourknowledge.
Regards,
Ramon