"Bob" > writes:

> I'm a bit stumped on what to drink. I want something which will complement
> the chocolate but not have a strong flavor of its own. I'm thinking along
> the lines of apricot nectar, cran-cherry juice, or milk, but none of them
> seem quite right either. Coffee seems like it would be too
> strongly-flavored, and I don't care for tea with chocolate. My sister
> suggested port, but I'm not real enthusiastic about the idea. I'm not
> particularly averse to alcohol, but since we'll be having at least six sips,
> I'd rather not have anything *too* alcoholic. Red wine would be a
> possibility, but one of my guests suspects that it's a migraine trigger for
> her (though chocolate is not). Oh, and one of the guests is pregnant, so I
> guess she'll be avoiding alcohol altogether.

IMHO red wine doesn't pair well, but champagne's OK -- just OK.

My favorite combination is a Belgian Lambic beer. They're a bit tart,
like champagne, and go fabulously with chocolate -- especially the
Kriek (cheery) and Framboise (raspberry) variants. The base Gueuze is
excellent with chocolate as well. I'm partial to brands Cantillon and
Frank Boon as I think they're the most authentic, but Lindeman's are
quite good too. Similarly, the slightly tart Goudenband is also quite
good with chocolate.

I like these with a decadent chocolate anglefood cake made with
Valrhona chocolate.

Around here in DC these are not that hard to find. Prices aren't bad
either, maybe $7-10 for a 750ml bottle. Here are a few links to get
you started.

http://www.belgianexperts.com/boonlamb2.php
http://www.cantillon.be/br/en/Cantillon-13102.html
http://www.beeradvocate.com/beer/rate_results/283/773/
http://merchantduvin.com/pages/5_bre...lindemans.html



(I think this is like the champagne-and-oysters stereotype; try
oysters with Guinness Stout and I think you'll find it is a much better
match -- it doesn't strip away the buttery oyster finish in the way
the champagne does.)