Moët & Chandon Rosé Imperial pairing: Milk Chocolate Strawberries

The Foodies' KitchenMay 4, 2023

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Strawberries and chocolate, are the classic pair and the ideal dessert to enjoy with a glass of Moёt & Chandon Rosé Imperial.

It is very easy to prepare and is a guaranteed success. Pick the reddest and prettiest strawberries you can find, and after washing and drying them very well they are ready to be covered with melted chocolate.

Melting chocolate is easy, but if we melt it directly on the stove it can burn. You can use the microwave, but we prefer the double boiler method to melt it to make sure it’s the perfect consistency. It is important not to splash water on the chocolate, this would cause it to seize.

The other important point is which chocolate we are going to choose to cover the strawberries considering that we want to pair it with Moёt & Chandon Rosé Imperial. This sparkling wine is dry, with notes of red fruits, so the chocolate that combines best is milk chocolate or white chocolate.

If we choose dark or bitter chocolate to cover our strawberries, the cocoa levels combined with the dryness of the champagne would result in a bitter taste on the palate. Instead, the sugar level and low tannins of milk chocolate make it much more versatile for pairing with a wider range of wines.

You can find Moёt & Chandon Rosé Imperial at Vinoteca stores

Helga & Kitty

Milk Chocolate Covered Strawberries

Yields approx 30 units

Ingredients:
10 oz baking chocolate
2 pounds of strawberries

Preparation:

1. Wash and disinfect the strawberries, and let them dry completely so that the chocolate adheres.

2. Prepare a double boiler, that is a pot with gently boiling water with another on top. In the second pot, we place the chocolate and stir it until it melts. You should not splash water on it or it will seize.

3. Pour the melted chocolate into a glass.

4. Prick the strawberries with a long wooden skewer or a fork to be able to dip them into the melted chocolate. Let the excess drip off and place them on parchment paper.

5. Leave them dry so that the chocolate hardens. You can leave them at room temperature, or if you are in a hurry, place them in the fridge for 15 to 20 minutes.

6. Serve and enjoy them with Moёt & Chandon Rosé Imperial.

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