Chocolate is often declared a “guilty pleasure”—but we say there’s no shame in biting into a bar or bonbon (or two), especially with so many Northwest-made beers and wines to wash down your favorite cocoa treat. These chocolatiers have plenty of experience sipping through local offerings to find the perfect beverage counterparts to their favorite products, and are here to inspire your next chocolate craving with a few pairing dream teams.
1. Theo Chocolate (Seattle): Since 2006, the nation’s first certified organic and Fair Trade chocolate factory has been transforming sustainably sourced cocoa beans from South American and African growers into artisan chocolate bars—roasted and molded right in the Fremont neighborhood. Drew Zandonella-Stannard, Marketing Communications Manager at Theo, recommends pairing his personal favorites—each made with organic 70 percent dark chocolate—with Washington state wines and beers for maximum bliss.
For the Bread + Chocolate Fantasy Bar, Theo chocolatiers blend buttery, toasted artisan breadcrumbs with dark chocolate and a touch of sea salt for an “innovative twist on a classic pairing that mixes just the right amount of salty and sweet,” Zandonella-Stannard says. He recommends sipping Cabernet Sauvignon from Columbia Winery or Three Rivers Winery between nibbles for a full sensory experience.
For the beer-inclined, Zandonella-Stannard endorses Fremont Brewing Universale Pale Ale as the perfect pairing with the Orange 70% Dark Chocolate Classic Bar, enhancing citrus notes to brighten the dark chocolate depth.
2. The Chocolat Bar (Boise): In their downtown Boise shop, chocolatiers and Chocolat Bar owners Kristi and Chris Preston handcraft artisan chocolate barks, truffles, sauces and even hand-painted high-heel shoes (yes, made of pure, solid chocolate). “The Chocolat Bar uses as much local and organic ingredients as possible,” says Kristi Preston. “One of our more popular chocolates is the White Chocolate Lemon and Lavender Bark, with local lavender sourced from the Boise Farmer’s Market.” The Prestons recommend pairing this bark with Deschutes Brewery Inversion IPA, whose hints of citrus and subtly sweet caramel pair well with the fresh lemon and lavender flavors.
For a slight cinnamon spice and red chili kick, Preston recommends opting for the Aztec Truffles alongside a glass of Coiled Wineries Black Mamba. “Our truffles complement the subtle black pepper and currant notes in the wine,” she says.
3. Alma Chocolate (Portland): Of the many bonbons, toffees, barks, bars, sauces and more handcrafted goodies from Alma Chocolate, founder and visionary Sarah Hart recommends enjoying the Thai Peanut Butter Cup with Hair of the Dog Brewing Co.’s bottle-conditioned Bourbon Fred From The Wood. Coconut milk, ginger, lime, Thai chilies and a touch of red volcanic sea salt amp up the “classic peanut butter cup all grown up,” and the Kentucky bourbon barrel-aged brew is the perfect thirst-quenching companion.
