An article on Tawny Port in chocolate

[Roy Hersh]

Standard fare right before Valentines Day ... http://www.nj.com/homegarden/entertaini ... st_12.html


Discuss!?!!?

[Peter W. Meek]

Discuss? What? It's a basic-level article; reasonably accurate; limited to a single group. It's a fills a weekly wine article.

As to his opinions on the wines and pairings: De gustibus non disputandum est.

I guess it's nice to see coverage of port, any where, any time.

[Glenn E.]

Yeah, it's a pretty basic article, but good information.

I like the fact that his "revelation" came from pairing Tawny Port with chocolate. That's the way I like it, too, contrary to the more common pairing of Ruby Ports and chocolate.

[Luc Gauthier]

Discuss? What? It's a basic-level article; reasonably accurate; limited to a single group. It's a fills a weekly wine article.

As to his opinions on the wines and pairings: De gustibus non disputandum est.

I guess it's nice to see coverage of port, any where, any time.

Like you say " suum cuique "

parles en bien , parles en mal mais parles en . . .

[Peter W. Meek]

Just noticed in Vermont Country Store catalogue: Port-infused Chocolate Sticks. Never ordered any, but outside of (probably) not being tawny, it sort of matched the topic.

[Markus D.]

"Consuming a full bottle of aged tawny port requires at least six people."

I bet a few people here could disprove that sentence, myself included

[Andy Velebil]

"Consuming a full bottle of aged tawny port requires at least six people."

I bet a few people here could disprove that sentence, myself included

i think that was a typo and should have read "Consuming six full magnums of aged tawny port requires at least six people."

[Glenn E.]

"Consuming a full bottle of aged tawny port requires at least six people."

I bet a few people here could disprove that sentence, myself included

The best I've ever done by myself was half a bottle, but I know some people who can (and have) downed an entire bottle on their own.

[Richard Henderson]

Speaking of typos, shouldn't the topic be "tawny port and chocolate" instead of "tawny port in chocolate"?

[Andy Velebil]

Speaking of typos, shouldn't the topic be "tawny port and chocolate" instead of "tawny port in chocolate"?

It must have been that special chocolate bottle some Port comes in

[Eric Menchen]

I've had chocolates filled with wine, and I'm trying to remember if I saw any filled with Port in Porto. I bet such a thing does exist.

[Melanie R.]

I've recently found a couple different recipes for port truffles that I want to try, one calling for tawny port and one for ruby. I'm interested to see how they come out.

[Roy Hersh]

I know of a company that produces chocolate with Port and also with Madeira. I tried to make this available in a very early rendition of the newsletter, as I knew the importer, but the delivery logistics at the time meant I'd have to take possession and do the shipping and I was just not into doing that from home.

[Melanie R.]

Well, I made both kinds of truffles (tawny and ruby) yesterday, and unfortunately the flavor of the port didn't really come through in either one. But, even a failed chocolate experiment is a tasty one, so I'll probably be forced to eat these anyway.

Maybe I'll try it again sometime with a higher percentage of Port, or maybe reduce the Port down before I add it to the chocolate, so the flavor gets intensified.

[Roy Hersh]

I think the trick is greater volume and not reductions to maintain the purity of flavors. Reductions typically require other ingredients, although a pure reduction without the addition of the usual suspects may turn out better as well.

[Glenn E.]

so I'll probably be forced to eat these anyway.

Oh darn, I feel so sorry for you!

I've had commercially made Port truffles before, and there's not much Port flavor to them. It's really quite subtle, and think maybe that is actually the point. I'd definitely be interested in one that had more Port flavor in it, though!

[Melanie R.]

I know, I know. It's a tough job, but somebody's got to do it.... I'm determined to come up with a version where the flavor of the Port shines through. Luckily my husband's coworkers will probably be more than happy to eat my "mistakes"--I can only eat so many truffles, I'm afraid.

[Andy Velebil]

Well, I made both kinds of truffles (tawny and ruby) yesterday, and unfortunately the flavor of the port didn't really come through in either one. But, even a failed chocolate experiment is a tasty one, so I'll probably be forced to eat these anyway. .

Too bad I'm not in your area, those sound tasty no matter what!

[Melanie R.]

Thanks! I would definitely be willing to share. If I come up with a good version of these, I'll share the recipe.

[Al B.]

At the last BFT, Chris Aa gave me some Port truffle chocolates that he had made - ruby Port truffle in dark chocolate, tawny Port in milk chocolate and white Port in white chocolate. They went down very nicely indeed and were beautifully presented. I'm not sure if Chris is making them commercially - but if he isn't, he really should!

As I was looking for this thread, I noticed this from Glenn a little further up.

The best I've ever done by myself was half a bottle...

I wonder if that's still true?