When chocolate was first introduced to Europe, it was thought of as an exotic, exciting luxury; thus, the perfect post-Lent, Easter indulgence. To this day, chocolate remains one of the most beautiful indulgences, pre- or post-Easter.
And to make your chocolate experience even more transcendent, here are some sublime drink pairings from F&B insiders in the know!
Hero Image Credit: Exquisine
RICKY PETI, HEAD OF BEVERAGE, 67 PALL MALL SINGAPORE
Ricky joined 67 Pall Mall Singapore after an illustrious career in some of the most iconic F&B concepts all over the world including Spice Temple in Melbourne, Must Wine Bar in Perth and the 2019 Singapore pop-up of three-Michelin-starred Mirazur where he served as Chef de Rang. He seized the chance to be part of 67 Pall Mall Singapore’s opening team that same year and played an instrumental role in the localisation and expansion of the member’s Wine Club beverage programme spanning the gamut from cocktails and whiskies.
Ricky shares his favourite drink pairings for both milk and dark chocolate:
Milk Chocolate
For milk chocolate, a highly underrated pairing is a warm White Russian. This indulgent beverage combines Irish cream and coffee liqueur with steamed milk, creating a delightful bittersweet quality. Together with the chocolate, it transforms into a deliciously boozy mocha-cappuccino. The key ingredient is the coffee liqueur, which should introduce a hint of bitterness to balance the sweetness. I prefer Mr Black, although Fair Cafe Arabica liqueur is an excellent alternative. While Kahlua can also be used, it tends to make the drink significantly sweeter. Bonus points if you serve it in a latte cup and add some artistic flair with latte art.
L-R: Ricky Peti, image credit 67 Pall Mall Singapore; White Russian, image credit Robb Report Singapore
Dark Chocolate
On the other hand, dark chocolate offers an easier pairing. Having worked with some amazing chefs who excel in crafting extraordinary dishes, I recall one kitchen that featured a Valrhona dark chocolate mousse on the menu. The only beverage that complemented and enhanced its flavours was Pedro Ximenez, a sweet dark sherry with notes of raisin, chocolate, and tobacco leaf. Whenever I see a dark chocolate dessert on a menu while dining out, I instinctively check for Pedro Ximenez on the wine list, as I have already pre-planned my dessert pairing. Our head sommelier’s Pedro of choice? Muy Viejo, Solera 1918, Ximénez-Spinola.
PANNEERSELVAM SOUNDARARAJAN, GROUP SOMMELIER, ALTRO ZAFFERANO
Fondly nicknamed Panneer, the young man began his career as a hotel waitstaff – during which he was exposed to the world of wine and wine pairings. Fascinated, he eventually pursued the path of a professional sommelier; earning not only recognition for his vinous expertise through placement in notable competitions, but also for his service. Panneer has also continuously enriched his knowledge: completing the WSET courses all the way to the highest level, Level 3; certifications on South African wine and Riojas. At Altro Zafferano, Panneer aims to foster interactions where guests feel comfortable expressing their wine preferences in the elegant atmosphere of the restaurant.
Panneer shares thoughtful drink pairings for both milk and dark chocolate:
Milk Chocolate
For milk chocolate, my specific recommendation is the Henri Giraud Ratafia Champenois, Solera VE – a sweet fortified wine from the Champagne region of France, served cold (around 10OC, if possible) in a white wine glass. The Ratafia Champenois offers rich notes of candied apricot, stewed white fruits, and warm spices, which complement the creamy, sweet character of milk chocolate beautifully.
L-R: Panneerselvam Soundararajan, image credit Altro Zafferano; Henri Giraud Ratafia Champenois, Solera VE, image credit Henri Giraud Champagne FB
Dark Chocolate
I also have a specific recommendation for dark chocolate: the Garbole Hestremo Recioto della Valpolicella – a sweet red dessert wine from Italy. Recioto della Valpolicella is an excellent match for 70% dark chocolate, as its sweetness and nutty undertones help soften and balance the chocolate’s inherent bitterness. I recommend serving this cold, at about 8OC, if possible.
MAKOTO ARAMI, CHEF-DIRECTOR, AMI PATISSERIE
Third generation to a family with a business that can be traced back to 1935, Chef Makoto Arami has been immersed in the art of crafting sweets since his childhood. The Hikone native also inherited from his father an open mindset for different experiences and new perspectives. His culinary training reflects this; he studied in Tokyo, Japan, then worked and trained in Lyon, France, before returning to Tokyo to work in Michelin two-starred Beige Alain Ducasse. He then became the first-ever pastry chef for Michelin two-starred Restaurant Ryuzu. His professional path took him to New York and Kyoto before finally stepping foot on Singapore soil first in Michelin one-starred Beni, then Marina Bay Sands before finally nesting in his own concept, AMI Patisserie, where he manifests his vision that pastries are delicacies to be enjoyed anytime, all the time, and whenever.
Chef Makoto particularly enjoys this dark chocolate pairing and is happy to share.
Dark Chocolate
I highly recommend the Nikka Coffey Malt Whiskey with dark chocolate. They complement each other well: the flavours of the chocolate and whiskey go together very elegantly; and the combination of scents, especially captivating. The aroma lingers, and is especially enjoyable.
L-R: Chef Makoto Arami, image credit AMI Patisserie; Nikka Coffey Malt Whisky, image credit Nikka Coffey Malt Whisky / The Champagne Company
Ed’s Note: The word “Coffey” may sound similar to the coffee but actually refers to the use of a Coffey still – sometimes also called a column still or continuous still – during the distillation process. This still is commonly used when making grain whiskey.
