Enjoy Your Cocoa, Cold

Owen Dugan
Issue: July 31, 2010

Refreshing" is not a word I associate with chocolate. Rich, deep, dark-sure. Exciting, even thought-provoking. And though it can definitely perk me up, I would not call a thicket of strong chocolate flavor pasted in my mouth "bracing." But now I've come to realize that chocolate can be refreshing while retaining its character. The key is sorbet.

For the full article, check out the new issue of Wine Spectator, on newsstands June 29, 2010.

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