Earlier this year, Moksha Chocolate hosted a series of guided craft pairings in Boulder, Colorado, inviting guests to explore how single-origin chocolates interact with curated craft beverages. At each event, we showcased five single-origin craft chocolate bars alongside carefully selected teas, whiskeys, and wines.
Tea sommelier Anna Pegola, Boulder Spirits owner Allistair Brogan, and Clayton Club wine sommelier Nicholas Jones led the guided tastings, helping participants explore the diverse flavors of cacao and how complementary beverages can reveal new dimensions in the chocolate.
Kablon Farms 70% (Philippines)
Paired with: 10-Year Aged Lao Cha Oolong, Antinori Peppoli Chianti
Chocolate notes:
- Fudge / Caramel
- Bananas
- Pineapple
- Raisin
This pairing set the tone for the tasting. The aged Lao Cha Oolong brought grounding warmth and subtle roast, softening the tropical brightness of the Kablon 70%. The chocolate enhanced the tea's natural sweetness, revealing deeper caramel and dried-fruit tones. The Antinori Peppoli Chianti then introduced another dimension, resulting in a rounded, harmonious flavor that felt both comforting and vibrant.
Kokoa Kamili 65% Dark Mylk (Tanzania)
Paired with: Assam Tea, Lucien Albrecht Rosé
Chocolate notes:
- Tamarind
- Tropical fruits
- Smooth / Creamy
- Spice
The Kokoa Kamili 65% Dark Mylk has an approachable tropical-fruit character. Paired with a malty Assam, the tea enhanced the chocolate's creamy body while adding structure and depth. The richness of the Assam mirrored the chocolate's smoothness, creating a pairing that felt indulgent yet balanced. The Lucien Albrecht Rosé offered a lighter contrast, its crisp acidity playing against the creaminess of the dark mylk.
Bejofo 65% (Madagascar)
Paired with: 10-Year Aged Lao Cha Oolong, Boulder American Single Malt Whiskey, Prunotto Nebbiolo
Chocolate notes:
- Caramel
- Honey
- Brownie
- Apricot
This 65% semisweet chocolate showcases the bright, signature profile of Madagascar cacao from the Bejofo Estate. The Prunotto Nebbiolo emphasized the chocolate's brighter side: Nebbiolo's natural acidity and red-fruit character brought forward the apricot and honey notes in the cacao, while its tannins provided structure that balanced the sweetness.
The Boulder American Single Malt Whiskey created a richer, deeper pairing. The whiskey's oak influence and subtle malt sweetness enhanced the chocolate's caramel and brownie notes while adding warmth and depth. The alcohol gently amplified the cacao aromatics, allowing guests to discover hidden layers of flavor.
The aged Lao Cha Oolong offered a quieter, more contemplative pairing. Its earthy roast provided contrast, grounding the chocolate's fruitiness and allowing the delicate honey notes to emerge.
Iténez 70% (Bolivia)
Paired with: 10-Year Aged Lao Cha Oolong
Chocolate notes:
- Vanilla
- Peanut oil
- Butter cream
- Floral notes
The Iténez 70% is a rare, wild-harvested cacao, known for its delicate aromatics. The soft roast of the aged Lao Cha Oolong echoed the Iténez 70%'s floral and nutty notes. Together, they created a pairing defined by elegance and smoothness.
Zorzal Cacao 80% (Dominican Republic)
Paired with: Lapsang Souchong, Boulder American Single Malt Whiskey (Port Cask), Locone Cabernet Sauvignon
Chocolate notes:
- Earthy / Loam
- Roasted coffee
- Cocoa powder
- Raisins
For the bold finale, every beverage matched the intensity of the chocolate. Anna selected Lapsang Souchong, a tea known for its smoky pine aroma and strong character. The smoky depth of the tea amplified the chocolate's earthy, roasted coffee notes, creating a pairing that felt grounded and powerful.
The Boulder American Single Malt Whiskey finished in Port casks added richness and warmth. The port cask influence introduced subtle dried-fruit sweetness that complemented the raisin notes in the chocolate, while the whiskey's oak and malt backbone reinforced the cacao's roasted character.
The Locone Cabernet Sauvignon brought structure and intensity. Its dark fruit, firm tannins, and full body mirrored the boldness of the chocolate, with Cabernet's blackberry and cassis flavors intertwining with cocoa powder and roasted cacao.
What These Pairings Revealed
What made these events memorable was not just the flavors but the discovery. Each pairing demonstrated how single-origin chocolate behaves much like wine or whiskey, expressing terroir, fermentation, roasting, and craftsmanship. When paired thoughtfully, craft beverages can unlock new dimensions of cacao flavor. And perhaps most importantly, these shared tasting moments created conversation, curiosity, and connection, which is exactly what chocolate has done for centuries.
Frequently Asked Questions
How do you pair chocolate with wine?
The general principle is to match intensity. Light, fruity chocolates like a 65% Madagascar pair well with wines that have natural acidity and red-fruit character, such as Nebbiolo or Rosé. Bold, earthy dark chocolates like an 80% pair better with full-bodied reds like Cabernet Sauvignon. Avoid very sweet wines with very dark chocolate, as the contrast can make the chocolate taste bitter.
What whiskey goes well with dark chocolate?
American single malt whiskeys work particularly well with dark chocolate because their malt sweetness and oak influence complement the caramel and roasted notes in cacao. Port cask finishes add dried-fruit sweetness that pairs naturally with high-percentage bars. Heavily peated Scotch can also work with very earthy, bold origins like the Zorzal 80%.
What tea pairs well with chocolate?
Aged oolongs like Lao Cha bring earthy roast and warmth that complement fruity, delicate origins without overpowering them. Lapsang Souchong, with its smoky character, pairs well with bold, high-percentage dark chocolate. Malty Assam teas work well with creamier, lower-percentage bars where the tea adds structure and depth.
What is single-origin chocolate?
Single-origin chocolate is made from cacao sourced from one identified farm or cooperative, rather than blended from multiple anonymous sources. Like single-origin coffee or single-vineyard wine, the flavor reflects the specific growing conditions, variety, and post-harvest processing of that one place. Moksha's single-origin bars come from farms in the Philippines, Tanzania, Madagascar, Bolivia, and the Dominican Republic.
Can I book a chocolate pairing experience with Moksha?
Yes. Moksha offers private and group chocolate tasting experiences in Boulder, Colorado, including guided single-origin tastings and optional pairings. Book a private tasting experience for your team, group, or event.
Explore the Bars
All five bars featured in these pairings are available online. Shop Moksha's single-origin chocolate bars and taste the origins for yourself. Want to experience a guided pairing in person? Book a private tasting in Boulder.
