Going against the grain.

I have worked with chocolate and in the wine business both for quite along time in production side and also in sales to say that I am well experienced in both.

I just find that the chocolate and wine don’t go well together, maybe some fortified wines can work but normal red, rose, white or bubble wines I find just don’t work well with choclate.

One always dominates the other one. I see one of the big problems being that chocolate has a certain amount of vegetable oil/coca butter and this doesn’t do any favours to the wine.

I have even made and tried choclates with wine fillings.

Intresting show though. I will drink my wine and eat my choclate separately.

Yummm… LOVE ChocBite! My fave is lemon and sea salt with milk chocolate. YUmmmm!

Great guest, I feel like she was telling it like it was and I appreciated that.

QOTD: I love food too but I haven’t had the opportunity to go really outrageous yet. I would have to say the most outrageous thing I’ve ever eaten would be an ostrich fillet (even thought that’s not very outrageous).

QOTD: nothing special, just a couple of ants. Nice acidity by the way.

I love white chocolate, I think it’s underrated.

Thanks Candy!

FOFLMAO

I really don’t know why I did it (with the bug eating), I guess that I just wanted to see if I could! The testicles are really delicious though (if you can get over thinking about what you are eating). They are tender and tasty, almost like a rib eye steak.

Big fan o’ the cocoa. Here in Chi. there’s a company called Vosege (sp) that make some reallly good choco. combo’s, ie: indian spices, bacon, himalayan sea salt, etc. A little pricey, but, nice indulgence. I’m nore of a cheese and wine pairing person that the choco., but, can sometimes get it; especially the sparkling that can cut thru the richness.

QOTD: I have the same live shrimp in Japan. Nothing too fresh for that country. I’ve also had some raw squid with the ink pouch still in tact. That was a little off-putting, but, I was being challenged by my bro-in-law, so you know how that goes.

Yes, my family all got out, amazingly, it was a bad situation! Thanks for the good vibes!

Even though you are an Android lover, conservative eater and white wine drinker, I still love you Ricci!

Bone Marrow is one of my absolute favs! I forgot abou that! In Palm Springs I went to a restaurant that served three bone with the marrow and a tiny spoon, it was the BEST!!!

Thanks Orange Bottle, I love my logo too! What is the thousand year old egg? How does it smell and taste? Where did you eat it?

Our CHOCteam is putting the bars together for you, can’t wait for you to try them, thanks!

I find the nice thing about chocolate is that it melts in your mouth so you can savor it. Wine cools my mouth down enough that it is annoying when I eat the chocolate because the chocolate does not melt as easily.

I too will keep them separate.

I’ve had fried scorpions, but not chocolate covered. I’ve also never had turtle, and I don’t know what kind of snake I had, but pretty much everything else on that list. Most of it is quite tasty, actually.

Yeah, and I love it. Whenever I see them being sold in the Asian markets I buy one even if they’re frozen and not as quite good. And yes, they reek up a storm. They are something that some people really dislike and some people love fervently, so much so that there are laws all over southeast Asia that you can’t take them in enclosed spaces like taxis or elevators. Personally, I love the smell, and the taste, and that creamy texture. It’s not so much an acquired taste as it is something you will love or hate.

My favorite chocolate is the really dark with jalepeno salt and almonds. Too yummy!! Loved the show.

Very refreshing show – I’d love to see more like it. Food & wine are so fantastic together – you and your lovely guest touched upon the countless combination possibilities that exist with her chocolate. As you know, that is nothing compared to the pairing potential out there in the broader category of ‘food’. So, your guest is a trip – she seems like she’d be a lot of fun to hang out with. Kudos to you for being such a comsummate professional – if it were me, I’d be over-endulging on all the food and the great wine – I wouldn’t spit nearly as much as you do.

QOTD: It isn’t so much a food as it is a drink that I’ve had too much of and got sick of – its soda. I haven’t had soda for quite some time but I used to drink it all the time. (I did have the ‘tequila experience’ about 17 years ago and haven’t touched it since).

Adeline’s QOTD: Bird’s nest soup (gross)

P.S. – You’ve made reference more than once to “marzipan fruit” – fyi (with all due respect), marzipan is not a fruit. According to Wikipedia, it is a confection consisting primarily of sugar and almond meal.

How about a Wine Library, Gourmet Library and CHOCbite party???

Good guests rock the house! If you skip it you’re not getting your monies worth. Whose show is it?

Thanks! If you ask my family in England, they would say that I sound totally American!!! Can you believe that? We have CHOCdark which is 56% and the CHOCblack which is 72% available, they are both really great. Could you actually taste the ants inside the chocolate? Were they crunchy??

Loved your interaction with Gary, particularly regarding sparkling wine!. Great job, looking forward to trying the chocolate and salt option 🙂

Gary is trying to remake to wine world into something more approachable and less pretentious, but it sounds like you’d like to push the chocolate world in the exact opposite direction.

drink the wine at room temperature just as the chocolate or let the wine also be heated up by your mouth, who says one have to swallow right away 🙂

lurkers unite!