Daryl Kirk demonstrates his passion for cocoa beans a different way, by cooking his famous chocolate crème brulee in a barbecue.Wine match Seppeltsfield No 7 Tawny NV, Barossa Valley, SA
Chocolate is always an interesting one. It's coming at the end of the meal, when you're full of food and, often, red wine. For many, continuing with red wine is a safe ploy and when it's bitter, dark chocolate in play then a rich, fruity red or sparkling red is a strong choice. When it's a creamier, sweeter proposition like this, then you do need a bit more sweetness in your accompanying drink. The Portuguese might serve a chilled tawny port in this situation and I think it's a smart play. There's sweetness, but also acid balance, and refreshment value as well. Tawny port isn't always warm, sweet and from a large flagon. Try this from contemporary example from Seppeltsfield as a delightful alternative.
-Dan Coward