LFS0030 - Wine and Chocolate Pairing
957882
Delivery Options
LEC-Lecture
Loading...
Course Description
Marcel Flori will provide you with a full presentation of pairing wine and chocolate. You will engage in mini-tastings of chocolate and wine covering the most important examples of what can be done when pairing these most delectable flavors. Match the intensity of the wine and chocolate. Pair lighter chocolates (milk, white) with lighter-bodied, sweeter wines like Moscato, Riesling, or Sauternes. Pair darker, more intense chocolates (70% cocoa or higher) with fuller-bodied, tannic red wines like Cabernet Sauvignon, Malbec, or Port. The key is to balance the intensity, sweetness, and flavor profiles of the wine and chocolate to create harmonious and enjoyable pairings to share.
Instructors
Loading...
Enroll Now - Select a section to enroll in
Required fields are indicated by .
Marcel Flori began his professional life as an engineer, moving to the restaurant business when he began working as a Maitre D’Hotel at Dame Tartine in Paris, France. He emigrated to the United States and landed in Chicago where he became Captain of the Waiters at the Ritz Carlton Hotel. Marcel soon moved to the Park Hyatt Hotel and became their Sommelier. Chicago could not keep Marcel around though and he moved to Houston, Texas to work at the Four Seasons Hotel Restaurant and Confederate House. Marcel could not stay away from Chicago, becoming the maître D’Sommelier at Le Titi de Paris where he settled in for 14 years. Since 2008 Marcel has taught and extensive wine curriculum, including a Sommelier training program, in Harper College’s Continuing Education department.