This month's theme, Like Wine for Chocolate was suggested by our blogging friend Clotilde at Chocolate and Zucchini. I think it's the first time we've had a specific food pairing to try and certainly the first where we had a recipe to try to match.
When I read the announcement, I immediatly thought of my favorite chocolate compliment, Colheita Port. I have a real soft spot for ports of all kinds, and especially this vintage tawny port variety, little known outside Portugal, but readily available in the Bay Area, even at Whole Foods. I especially like Niepoort Colheita and have had many outstanding vintages. Try the Spanish Table for an excellent selection.
That being said...I didn't have time to get one, and I was out of stock at home...I did however, have a surprising treat in my cellar, a Zinfandel Port from Peachy Canyon. For a Zinfandel port, it's not really complex, but it's lovely, with simple forward zinfandel fruit, very sweet, and heady with alcohol.
I tried this with Clothilde's excellent (nearly flourless) melt-in-your-mouth chocolate cake with amazing chocolate I brought back from France from the Valrhona factory in Tain Hermitage. At 70% cocao, it's wonderfully bittersweet and makes a rich, powerful, and very yummy treat, served with a little whipped cream.
Yep. A nice glass of cold milk.