date:Sep 13, 2012
cocoa chocolate was particularly appreciated with liqueur wine, balsamic vinegar, black tea, Port, sparkling wine, Lambrusco wine, coffee and grappa.
However, the same chocolate was disliked when paired with Marzemino wine, mineral water, flavored wine, rum, whisky and Belgian stout.
70% cocoa chocolate was most appreciated with balsamic vinegar, followed by liqueur wine, Belgian stout and sparkling wine; Marzemino and Sauvignon wines, whisky, Danish stout, black tea and rum scored badly.
99%