Two of the greatest pleasures in life are fine dark chocolate and Champagne. Separately, they are heavenly, but together they are sublime.

There is a difference between run-of-the-mill chocolate and fine chocolate. Whether it’s a thin, pure dark chocolate medallion or a ganache-filled truffle or bon bon; when high quality dark chocolate melts in the mouth, the smoothness cascades over the palate, releasing vivid aromas and nuances of flavour that do not exist in lesser chocolate.. Like great wine, the aromatic profile and layers of taste in fine chocolate are unmistakable in their intensity and purity. That is the best of chocolate in its purest form and the focus of most aficionados. Despite the folklore, the best chocolate does not necessarily come from either Switzerland or Belgium; it is also made in France and has names such as: Maison du Chocolat, Michel Cluizel, Jean-Paul Hevin and Valrhona.

Chocolate has been with us for a very long time – from the Inca and Maya who perfected the process, to the great commercial chocolate purveyors of Europe, the art and science involved in the creation of fine chocolate has evolved to a point where it is now widely available. From a simple dark chocolate square from Maison du Chocolat or a bar from Michel Cluizel, whose cocoa beans have been sourced from a single plantation or estate, the range of quality and specificity has exploded in recent years. Much like great wines or champagnes, the taste and aroma of chocolate varies from region to region and estate to estate; each place – its soil, climate and air imparting a uniqueness of flavour and aroma on the specific cocoa bean; the result being that the chocolate lover of today has the widest range of choice in the high end of chocolate ever available before in history. 

Click on this link to see a tour of some chocolate houses; http://nz.youtube.com/watch?v=CvbtbWWli-w

Champagne, like chocolate, comes in a wide variety of qualities and styles. Although Champagne itself is from one particular region in France, there is a wide range of styles from Reims, Epernay, Ay and other locales within the Champagne region. As sparkling wines go, there is nothing in the world quite like a great bottle of champagne, whther it is a blanc de blanc, a Rose, or a blanc de noir, great champagne is truly unique in the wine world.

From non-vintage and easily affordable bubbly to extravagant and other-worldly vintage champagnes such as Krug Rose, it is easy to pair your favourite chocolate and champagne. Some excellent choices of non-vintage champagne which will be sure to thrill are Bollinger’s Special Cuvee with its signature brioche-like aromas and vibrant fruitiness; or Billecart Salmon’s Rose which features the taste of red fruits and berries and a offers beautiful floral and citrus aromatic highlights.

There are some exquisite vintage champagnes which pair beautifully with dark chocolate. Moet and Chandon’s Dom Perignon, with its subtle fruitiness and gentle, elegant aroma, is refined and delicious with a creamy ganache-filled dark chocolate truffle or bon bon. Taittinger’s Comtes de Champagne is another ultra-refined and elegant cuvee which pairs well with very fine dark chocolate. The vibrant acidity and minerality on the palate and citrus and toasty aromatics balance the intense aromatics and tastes of dark chocolate.

One thing is certain; champagne and fine dark chocolate are a match made in heaven. They have the ability to balance each other’s flavour, acidity and aromatic intensity and are a culinary extravaganza.

Both Champagne and fine chocolate are two of life’s greatest pleasures that should not require a special occasion on which to consume them. Whichever champagne or brand of chocolate may be your favourite, there is nothing quite like a popping the cork on a perfectly chilled bottle of bubbly and digging into a box of exquisite dark chocolate in front of a roaring fire while the snow falls outside.

That should keep you smiling until spring.

Paul Pontalier – president of Chateau Margaux and our writer, Brian Greenglass at dinner.

It's not that chocolates are a substitute for love. Love is a substitute for chocolate. Chocolate is, let's face it, far more reliable than a man.

- Miranda Ingram