Charcuterie and cheese boards have long been staples for wine lovers looking for a tasty, complimentary snack, but when lung doctor Nick Proia started thinking about the different effects these snacks were having on his arteries, it didn’t make sense to him.
“I knew that in my coronary arteries there was a little war going on between the fats of the cheese trying to narrow my arteries and all those great chemicals in wine that are trying to open up my coronary arteries,” he explains.
So, Proia started looking into healthier alternatives —like dark chocolate.
Dark chocolate is an incredible source of antioxidants and may even help relax arteries and lower blood pressure. Proia, however, was not impressed by the dark chocolates on the market.
“Frankly, [I] didn’t find anything I liked that wouldn’t interfere with the taste of a great wine,” he says.
So after researching a variety of chocolates, Proia settled on chocolate from Ghana. Ghanaian varieties have a bit of a red fruit overtone that pairs well with wine. Using the Ghanaian chocolate as a base, Proia blended the chocolate to make it less bitter and more approachable.
All wines are not the same, however. Thus, an array of chocolates were born. Depending on the type of wine, Proia explains, the percentage of cocoa solids varies. was born
“The 70 percent would pair with something like a Cabernet, while the lighter ones would go with, as we’re serving today, a Moscato.”
The chocolates go further than just wine pairings, though. In addition to a long list of more traditional pairings, Brix also lists spirit pairings on the website including a variety of different whiskies.
Watch the episode to learn more about chocolate specially formulated for wine!