WINE AND “KALLARI” CHOCOLATE PAIRING
MARIDAJE DE VINOS CON CHOCOLATE KALLARI, ECUADOR.
Suggested Pairing with Ecuador Chocolates (sensorial profile).
*Sparkling Wine, Port, Rosé & Chianti pair good with a sweet 70% (Kallari)
chocolate: This chocolate has a sensorial expression of Caramel and vanilla
notes.
*The wines: Pinot Noir, Burgundy & Bordeaux pair
good with a medium cacao bar of 75% (Kallari): This chocolate has a sensorial
expression of great fruit and cloves.
* Cabernet Franc or Sauvignon pair good with a full bodied chocolate of 85%
(Kallari): This chocolate has a sensorial expression of fruit, cocoa and
mahogany.
The bars with higher percentage of fully Cacao recipes
pair excellent with Merlot, Malbec, and Syrah/Shiraz.
