December 9, 2013 Sections
Winnipeg Free Press - PRINT EDITION
Chocolate -- it's worthy of a food group all of its own!
Well, not really, but where does it fit?
Fruit? Technically yes, it is the fruit of the cocoa tree.
Dairy? At a push, yes. Fat? Hmmm, there is a lot of cocoa butter in it.
It's certainly not a grain or meat, but it could be a beverage.
It's definitely a dilemma. Let's just settle for the food group "delicious."
I have never settled for the ordinary, so let me push the boundaries of your taste buds on this one.
If you have not tried it yet, and it is all the rage, indulge in the following:
-- Milk chocolate (46 per cent cacao) with port or sherry.
-- Smooth dark (54 per cent cacao) with Champagne or Riesling.
-- Medium dark (60 per cent cacao) with Merlot or Chianti.
-- Extra dark (70 per cent) with Cabernet Sauvignon or Malbec or even better, sake.
100g (3.5 oz) Parmigiano-Reggiano cheese (18-20 month old is best)
100g (3.5 oz) dark chocolate (60-70 per cent cacao)
Cut Parmigiano-Reggiano cheese into half-walnut-sized pieces.
Melt the chocolate in a double boiler or in a bowl over simmering water.
Dip the cheese pieces into the melted chocolate using a fork. Let them dry on a sheet of parchment paper.
Serve as an after-dinner treat or as a cocktail with sake.
Republished from the Winnipeg Free Press print edition August 31, 2013 D14