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Wine and Chocolate

Wine has long been paired with fruit, meat and other fine foods. But pairing with chocolate has a relatively recent, and controversial, history. There are those who insist that the twain should never meet. Nevertheless, there are wines and chocolates that make perfect partners.
Chocolate - Food of the Gods

The word 'chocolate' is a combination of terms from the Aztecs meaning 'bitter water'. That's an odd thing, considering we typically associate chocolate with something sweet. But that sweetness is the result of modern processing techniques, not something inherent in chocolate. In the form the Aztecs and Mayans knew it, the hot liquid made from brewing the crushed bean of the cacao plant has plenty of alkaloids, making it bitter.
Chocolate and Raw or Organic Foods

Since the 1970s interest in health and diet have grown exponentially to their current high plateau. Every type of food is scrutinized and evaluated for its potential nutritional impact. One of the offshoots of that movement is an advocacy of something called, appropriately enough, raw food. This is simply food not cooked above a certain temperature. Generally the upper limit is around 115F/46C.
Chocolate - Cacao Production and Processing

All true chocolate is made from processing a bean from the Theobroma cacao tree. Processed for consumption at least since the time of the Aztecs, its popularity spread after discovery by the Spanish in the early 16th century.

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