News -Chocolate and Cognac, a happy union of textures and aromas

News -Chocolate and Cognac, a happy union of textures and aromasChocolate-Cognac pairing, a happy union of textures and aromas

News -Chocolate and Cognac, a happy union of textures and aromasNew York, NY, January 4th 2016 –  This holiday season, Cognac provides the ideal breadth of aromas to pair with the taste and texture of chocolate. Defined as “a unique combination of sweets and sips” by the spirit tasting experts, food specialists and writers who attended The Cognac Board’s pairing session, this culinary marriage offers many flavor experiences. For lighter-bodied Cognacs, creamier and softer chocolates are better suited, and for older and bolder Cognacs, go with intense-flavored chocolates.

  • White chocolate / Cognac Frozen VS– Experts recommend Frozen VS with a white chocolate: its subtle cream and buttery tones blend harmoniously with this category’s oily texture.
  • Crunchy hazelnut praline / Cognac VS – VS Cognac complement fondant and rich texture such as caramel or hazelnut pralines. Those flavors soften the bite of the VS.
  • Dark chocolate covered fruits / Cognac VSOP – The bitterness of dark chocolate, including those with nutty, floral and fruity notes, pairs well with an aged Cognac, standing up to its complexity.
  • Dark chocolate / Cognac XO– Oak, clove, black pepper and dried fruit, the aromatic characteristics of XO respond to the roundness of simple and intense dark chocolate. As the fullest and richest of all Cognacs, XO also enhances creamy notes of vanilla and caramel macarons.

Valentine’s Day may only come once a year, but premium Cognac is more than just a beverage. It is an experience that can be celebrated all year.


About Cognac Board (BNIC)
Founded in 1946, the Cognac Board (BNIC) is a trade association representing growers, producers, and merchants from Cognac. Cognac is a Geographical Indication that follows specific rules of production and originates from a delimited area in the South-West of France. For more information, please visit or