I just received a box of Richart's Petit Intense chocolates. They have several new flavors this year. There was a booklet that gave suggestions for drinks with their chocolates. Keep in mind that the plain and filled chocolates made by this company are not as sweet as many and use chocolate with a high cocoa content, but yet are very smooth and complex and not bitter.
Concerning wine, they suggest that it should not be too dry, too acid, too tannic, too astringent, or too acid. They suggest Vin Jaune from Jura with a full bodied Venezuela or a praline. Banyuls Grand Cru or a Maury is suggested with a chocolate dessert. Tokaji is suggested with filled milk chocolate genache or a caramel made with slightly salted butter. A Pedro Jiminez is suggested with an almond praline. Tawny port is suggested with plain dark chocolate. A Juracon is suggested with filled pralines or spice-flavored genaches.
Some spirits also are suggested. An 18 year old Macallan is suggested with hazelnut praline. A 21 year old Glenfarclas is suggested with chocolate with a 85% Pruvian cocoa content. Some bourbons with more delicate chocolates and desserts are suggested. Old Cognacs and Armagnacs that are very rounded, and have little astringency, are suggested with plain and less sweet filled chocolates. Old and very old rums, such as pre 1940 Bailly, are suggested. They also suggest that water may be the perfect accompaniment because it perfectly cleanses the palate between tastings.
They especially suggest coffee including Maragogype and Jamaican Blue Mountain. (But beware of Blue Mountain. Only a small amount of it comes from the few top estates that produce the quality that made it famous. Much is quite ordinary and highly overpriced. Also beware of "blend" or "type" associated with the name).
Tea is supposed to be a very difficult match. Oolong may work better than many teas.
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