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  • The Marriage of Wine and Chocolate

The Marriage of Wine and Chocolate

  • 30 Jun 2004
  • 6:45 PM
  • Pierre Marcolini, 6 Lancer Square, W8 4EH. Nearest tube: High Street Kensington

In Search of the Perfect Complement

Wine and Chocolate Tasting

The evening will take you on a wonderful tasting journey around the world of chocolate and attempt to achieve perfect harmony between the variety and origin of grapes and cocoa beans.  You will have the opportunity to learn about and taste chocolate from different origins, like Venezuela, Equateur, Madagascar, Java, etc.  Pierre Marcolini is passionate about chocolate and uncompromising when it comes to his ingredients.  He has taken great efforts to source particular wines to serve in harmony with his chocolate and achieve the ultimate in gastronomic fulfilment with wine and chocolate.  You will taste 5-6 different types of chocolate with 3-4 different wines.


Wine and Food

In the marriages between wine and food, that between chocolate and wine is probably one of the most delicate, if not difficult, ones to conceive.  The combinations are infinite, because there is not just one chocolate, but many chocolates: white, milk, dark, bitter, not to mention flavoured chocolate, chocolates filled with biscuits, fruit, nuts, caramel, etc.  Each type of chocolate and chocolate combination requires a completely different type and variety of wine.


The world’s best chocolatier, Pierre Marcolini, award-winning pastry chef and master chocolatier, has had his products described as ‘the best chocolate in the world’. Marcolini is rare in that he creates his own chocolate from cacao beans sourced directly from individual growers from the best plantations in Mexico, Venezuela, Madagascar, etc.

6:45 Registration

7-9pm Seminar and tasting

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