Acid against bitter – a natural opposition that long kept champagne and chocolate apart. Today, with an expanded aromatic palette, these two worlds dare to meet, offering an astonishing gustatory experience. Ten years ago, who would have imagined pairing champagne with chocolate? The combination remains delicate and requires careful handling to achieve perfection.
Discover how to choose the ideal champagne to accompany chocolate through our sophisticated recipes and gourmet pairings – sweet and savory!
Different Types of Chocolate
| Chocolate Type | Cocoa Content | Taste | Characteristics |
|---|---|---|---|
| Grand Cru Dark Chocolate | 70–85% | Intense, powerful, floral and fruity notes | Ideal for sophisticated chocolate desserts and savory sauces |
| Plantation Milk Chocolate | 35–45% | Sweet, milky, aromatic | Elegant ganaches and creamy desserts |
| Ivory White Chocolate | 0% | Creamy, vanilla notes | Perfect with demi-sec champagnes and fruit desserts |
| Ruby Chocolate | 47% | Fruity, tangy | For modern desserts and pairings with rosé champagnes |
Why Chocolate and Champagne Pairings Are Subtle
- – Demi-Sec or lightly sweet champagnes balance the bitterness of dark or milk chocolate.
- – Rosé champagnes pair ideally with chocolate desserts containing red fruits.
- – Dry and mineral champagnes can accompany cocoa in savory dishes (sauces, garnishes) to reveal all the aromatic nuances.
Sophisticated Chocolate Recipes Paired with Laurent-Perrier Champagnes
Dark Chocolate, Praline, and Pear Tart – Laurent-Perrier Harmony
Ingredients for 6 people:
- – 200 g Grand Cru dark chocolate
- – 100 g shortcrust pastry
- – 100 g hazelnut praline
- – 3 ripe pears
- – 20 cl heavy cream
- – 50 g butter
- – Icing sugar for decoration
Steps
- 1- Preheat oven to 180°C and bake the shortcrust pastry blind for 15 min.
- 2- Melt chocolate with butter and cream to create a smooth ganache.
- 3- Spread praline over the baked tart base, then pour chocolate ganache.
- 4- Peel and thinly slice pears, arrange over ganache.
- 5- Chill for 2 hours before serving. Lightly dust with icing sugar.
Champagne pairing : Laurent-Perrier Harmony
Why? The sweetness and fruity notes of this Demi-Sec champagne perfectly complement the richness of dark chocolate, the crunch of praline, and the delicate pear aroma.
White Chocolate Raspberry Cake – Laurent-Perrier Cuvée Rosé
Ingredients for 6 people:
- – 150 g ivory white chocolate
- – 3 eggs + 2 yolks
- – 50 g sugar
- – 20 cl heavy cream
- – 200 g fresh raspberries
- – 1 light sponge cake
Steps
- 1- Whip cream to soft peaks.
- 2- Melt white chocolate in a bain-marie.
- 3- Mix egg yolks and sugar until forming a ribbon, then fold in melted chocolate.
- 4- Gently incorporate whipped cream.
- 5- Place sponge at bottom of a cake ring, spread white chocolate cream, then raspberries. Repeat for a second layer if desired.
- 6- Chill 2–3 hours before serving.
Champagne pairing : Laurent-Perrier Cuvée Rosé
Why? The fruity freshness and sweetness of the rosé echo the fruity and creamy notes of white chocolate and raspberries, creating an airy and refined pairing.
Duck Breast with Cocoa Sauce – Laurent-Perrier “La Cuvée”
Ingredients for 4 people:
- – 4 duck breasts
- – 40 g 70% dark chocolate
- – 20 cl reduced chicken stock
- – 1 finely chopped shallot
- – 1 tbsp butter
- – 1 sprig thyme, 1 bay leaf
- – Salt and pepper
Steps
- 1- Preheat oven to 180°C. Score the duck skin and sear, skin side down, in a hot pan for 3 min.
- 2- Finish cooking in the oven for 8–10 min.
- 3- In the same pan, sauté the shallot, add stock and herbs, and reduce by half.
- 4- Off the heat, incorporate chocolate and butter for a glossy sauce.
- 5- Serve with mashed vegetables or sweet potatoes.
Champagne pairing : Laurent-Perrier “La Cuvée”
Why? The structure and minerality of this champagne reveal the complexity of cocoa in a savory preparation while balancing the richness of the duck.
Conclusion
Laurent-Perrier champagnes transform chocolate into a culinary ally, whether in sophisticated desserts or savory sauces. With Harmony, Cuvée Rosé, and La Cuvée, every dish becomes a refined pairing where bubbles and cocoa interact elegantly.
FAQ- Which Wines Pair with Chocolate?
Which red wines pair best with dark chocolate?
- – Cahors or Malbec: powerful and structured, they withstand dark chocolate bitterness.
- – Burgundy Pinot Noir: lighter and fruitier, ideal if the chocolate includes red fruits or spices.
- – Zinfandel or Shiraz: with ripe fruit and spice notes, they enhance spiced or chili chocolate desserts.
Which white wines pair with chocolate?
- – Gewurztraminer or sweet Riesling: their sweetness and floral notes contrast bitter cocoa and reveal complex flavors.
- – Sauternes or Monbazillac: perfect with milk or white chocolate ganaches; sugar balances cocoa and creates harmony.
- – Creamy Chardonnay: particularly rich and slightly oaked Burgundy whites, suited to creamy chocolate desserts.
Which fortified or sweet wines pair with chocolate?
- – Red Porto: ideal with intense dark chocolate or desserts featuring dried fruits.
- – Maury or Banyuls: French sweet wines adding roundness and depth to rich chocolate.
- – Sweet Sherry (Pedro Ximénez): perfect for chocolate desserts with caramel or roasted notes.
Can wine be paired with chocolate in savory dishes?
- Yes! For chocolate sauces over meat or poultry:
- – Pinot Noir or Merlot: light and fruity, balancing cocoa richness without overwhelming it.
- – Syrah or Cabernet Franc: structured, supporting cocoa’s spicy and earthy notes in savory dishes.
Practical tips for successful chocolate–wine pairing
- 1- The more bitter and intense the chocolate, the more powerful and structured the wine should be.
- 2- Milk and white chocolates pair better with sweet or aromatic wines.
- 3- Fruits, nuts, or spices in the chocolate influence the choice of wine – always try to echo the secondary flavors.
- 4- Serve wine and chocolate slightly chilled so that the aromas are revealed on the palate.
