John Scharffenberger,
the premier artisanal chocolate maker in America, is known for
producing chocolate with extra-ordinary depth of flavor.
In his new book, The Essence of Chocolate (Hyperion, 2006), he reveals how he
makes such exquisite chocolate and offers more than 100 recipes
like Chocolate Pudding Cakes and Cocoa Caramel Panna
Cotta.
See Video
Buy the book now
Chocolate Pairings
Chocolate, with its rich texture and intense flavors, always delights the palate. When paired with full-flavored gourmet foods, the taste sensations created are remarkable. Master chocolatier John Scharffenberger and three foodie friends paired a variety of chocolates with different wines, cheeses, coffees, liquors and beers to learn what pairings work best.
Hear what they had to say about combinations like: an aged Gouda and CACAO RESERVE BY HERSHEY'S 65% Extra Dark Chocolate. Cognac and CACAO RESERVE BY HERSHEY'S 35% Premium Milk Chocolate. Sumatran coffee and DAGOBA Dark Chocolate. Amarone Italian red wine and SCHARFFEN BERGER 82% Cacao Extra Dark. Wheat beer and HERSHEY'S Milk Chocolate bar.
