My Wine and Chocolate Pairing class at San Mateo Community College on Feb 9 was sold out; but you can dream about the menu:
I made dark chocolate bark with cocoa nibs, Meyer lemon zest and limoncello,
Milk chocolate, roasted pear and pear brandy truffles,
White chocolate, dried white peach and pistachio bark, paired with a
DO Colheita, Moscatel de Setúbal by Bacalhôa (like a tawny port),
Peppermint coated white chocolate truffles, and
Milk chocolate and dried cherry bark, paired with 2005 Renwood Vintage Port.
You can have a tasting like this right in your own home.
It’s too late for Valentine’s Day but we have Leap Day this year (Feb 29); when Irish tradition holds that women may propose marriage.