Pairing Champagne and Chocolate


A stellar chilled, bubbly champagne paired with a smooth and luscious chocolate is a true delight in life.

At Delysia Chocolatier, we believe every day is a celebration — and that chocolates and champagnes should not be reserved for only special occasions. Champagne is actually quite versatile in terms of pairing options, with a growing selection of labels to choose from in stores (America has become the third largest consumer of Champagne in the world). It pairs exceptionally well with our favorite: chocolate.

Peanut butter truffle from the Milk Chocolate Truffle Collection.
Peanut butter truffle from the Milk Chocolate Truffle Collection.

Before I get started, here are a few tips:

Tip #1: The ideal temperature for drinking champagne is 45-50 degrees.

Tip #2: Extra-brut is the driest, Brut is the typical style of Champagne, Extra-Dry is still dry but with a hint of sweetness, Sec is considered medium-sweet, Demi-Sec is sweet, and Doux is very sweet and considered a dessert wine.

Pairing Champagne with a white chocolate, like Delysia’s white chocolate cake topper, is actually a bit easier than other chocolates because of the higher cocoa fat content. White chocolate is more buttery and mellow so it compliments the effervescent element of Champagne. I would suggest the classic Dom Perignon Rosé Sparkling, which is subtle, balanced, and has a long finish to pair with the white chocolate creaminess.

Milk Chocolate is very smooth, so I think a fun pairing would actually be a bubbly that contains a hint of fruitiness. The Ace of Spades Champagne has a creamy bubble delicacy and almond-orange notes, and would be a wonderful pairing with Delysia’s Milk Chocolate Truffle Collection. Milk chocolate can balance well with additional flavor from this Champagne in comparison to other chocolates with stronger notes.

Dark chocolate is more intense in flavor and you’ll want to find Champagne that can match that intensity. I’d pair Delysia’s Dark Chocolate Truffle Collection with the Louis-Roederer Brut Premier because it’s full-bodied and rich in flavor, but not overtly sweet. This would allow the dark chocolate to stand on it’s own and not be overpowered by flavors in a sweeter bubbly.

Strawberry truffle from the Berry Truffle Collection
Strawberry truffle from the Berry Truffle Collection

For fruity chocolates, like Delysia’s Berry Truffle Collection (featuring strawberry, raspberry, and blueberry) I would suggest matching the sweetness in the champagne with that in the chocolate. I’d go with Perrier Jouet Nuit Blanche Champagne, because it has a vibrant and sweet flavor. I would also suggest if you’re doing multiple tastings in one sitting that this one be the last pairing.

I hope you have a wonderful experience experimenting with our delightful chocolates and a bottle (or two) of delicious Champagnes.

Nicole Patel

Nicole Patel is the proprietor of and chocolatier for Delysia Chocolatier. In 2006 while pregnant with her first son, Nicole made a batch of chocolate truffles as holiday gifts. To the delight of friends and family, she continued to create chocolates as a way to relieve stress from her corporate engineering job. In 2008, a chance trip to Becker Vineyards led to Nicole being the first in Texas to make truffles using local wines. Within five years, what started as a hobby turned Delysia into one of the Top Ten Chocolatiers in the Americas, as selected by the International Chocolate Salon.