By Aillinn Brennan • Special to The Current
Chocolate on Valentine’s Day
It started when the love of chocolate caught up with the popularity of celebrating Valentine’s Day. The Victorians loved giving out Cupid gifts and cards. Richard Cadbury, of the pioneering British chocolate making family, discovered that extracting the coco butter from the chocolate would make a better “drinking chocolate.” What to do with the pure extract of coco butter? Make “eating chocolates!” Being a very good marketing man, he created beautiful heart shaped boxes for the chocolates and decorated them with rose buds and Cupids. Love letters found their way into these boxes that were too pretty to discard after the chocolates became a fond memory.
The Hershey’s Kiss
In 1907, here in PA, Milton Hershey noticed an interesting sound on the manufacturing line of his new tear shaped chocolates. It was the sound of “smooching.” The Hershey’s Kiss was born!
What About Wine? It Will Work Fine!
Citrus zested chocolate, good old milk chocolate, chocolate caramels, dark chocolate, infusions, white chocolate and truffles! What to do? The lover of buttery, nutty, vanilla-ie white chocolate will be wowed with a late harvest (means it’s sweet) Vidal Blanc or Riesling. A marriage made in heaven.
For a tangy, citrus zested, wonderfully textured dark chocolate try a Ruby Port, the sweet, fortified wine from Portugal. It’s is a classic “go-to” for almost ANY chocolate pairing.
From milk chocolate, spicy ginger or chili infusions, to the purest of dark chocolates. And it will be VERY happy with some cheese to join in. Who said “ménage à trois?” Planning on bringing some sparkle to the affair? A perfectly sweet, salty, fat and bitter caramel chocolate will find its compliment with a fresh, sweet, fruity, nose tickling Moscato d’ Asti. It’s why opposites attract. Let’s ALL love!
Aillinn Brennan is proprietor of The Marion Hose Bar located at 16 W. Broadway in Jim Thorpe. For more visit www.marionhosebar.com
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