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Posted by Cayla Capri
Chocolate Till Death Do Us Part
Chocolate till death do us part cover full
When this culinary orgasm first came on the scene in ancient Mesoamerica, it was considered a cure-all antidote. Obviously, the Mesoamerican thought-track was not a far cry from that of the modern-day woman. Chocolate is the go-to “love-drug” of the fairer sex, and while your hubby may not always empathize when he catches you eating chocolate cookie dough straight from the tube, a spread of fine dark truffles served with sparkling wine on your wedding day– that he’ll get. Even if he’s of a rare breed uninterested in the creamy, dreamy goodness of chocolate, he’s not likely to protest the alleged aphrodisiac.
(While its aphrodisiac properties are merely alleged, chocolate’s anti-depressant properties are definite, as it increases the level of serotonin and endorphin in you brain!)
chocolate annotated through the years
Chocolate till death do us part 1
Forget the advancements made in mathematics and astronomy, the Mayans are the original authority on chocolate, and so it’s no surprise their culture is known to be the most cutting-edge of the time. Their chocolate was very different from the Hersheys we know and love; it was bitter, and formed into drinkable pastes and porridges.
When it was eventually introduced to the Europeans, they too served it as a hot drink. While the French reserved the delicacy for the aristocracy, the British built “chocolate houses,” where anyone with the means could buy a steaming cup of cho, still revered for its health benefits and restorative properties.
Thankfully, chocolate today is still considered an art. It’s time to get serious here and discuss all that is dark and deadly…delicious.
the flavors - training those taste buds
Chocolate till death do us part 2
In this case, “flavor” has nothing to do with butterscotch bits or cherry-cream filling. Depending on where the cacao is from, different chocolate will contain different undertones of nuts, flowers, plants, spices and fruits, much like wine.
natural infusions
Chocolate till death do us part 3
Choose chocolate based on regionalism, and pair it up with a wine based on mutual underlying flavors. For example, Jamaican chocolate, which contains a faint pineapple taste, is nicely complimented by a rosé, while Venezuelan chocolate is a perfect counterpart for Merlot, as they both summon up rich infusions of plum and cherry.
Choose chocolate based on the alcohol you’re serving, making sure wines share similar notes and intensity, beers aren’t too chilled and hard liquors create instant palate harmony.
Suggested pairings:
White chocolate & Orange Muscat
Milk chocolate & champagne
Bittersweet chocolate & Zinfandel
Dark chocolate & a dark stout with notes of espresso or oatmeal
Semi-sweet truffles & single malt scotch whiskey
Mexican chocolate & a chili-infused vodka martini
Green tea chocolate & green or earl grey tea for the sober at heart
man-made blends
Chocolate till death do us part 4
Chocolate can also be judged by blend, as many chocolatiers imbed the flavors into the chocolate themselves to balance sweetness level and flavor, so don’t always depend on regional differences for the answers. Ask questions!
For truly bold, sinful, grown-up flavor try chocolate infused with chili or cinnamon, just like the Mayans liked it. Or for a more refined but equally adult taste, go Asian with chocolate invigorated by green tea, earl grey tea, or ginger.
Just like with wine, a taste-testing is a must before purchase. You could set this up with your fiancé, or make this activity part of your bachelorette party- just a stop-off on the way to the spa were you can actually be massaged with chocolate!
a hundred percent satisfaction
Chocolate till death do us part 5
The golden rule is: the more cacao, the less sugar, the more intensity, and vice versa.
For the true chocolate snob – If you’re a proud one at that, you’ll want your chocolate spread to be truly rich: 70% and up.
For the more eclectic chocoholic - If you’re not the type to discriminate, you’ll want to include chocolate from every food group: milk, sweet, semisweet/bittersweet, and unsweetened. The ingredients are mostly the same, but what separates one luxury from another are is the fluctuating amount of cacao, chocolate liquor, cocoa powder and cocoa butter in each type.
wonka your wedding
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For a truly chocolaty wedding, set out tiers of varying, hand-crafted truffles, a rich, dark chocolate fondue, and thick, full-bodied hot chocolate just like they served in the good old days- or cool it down and serve in shot glasses for chocolate shots!