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Although wine and chocolate seem like a cliché, the fact is that they do not pair easily together. Either the chocolate is too sweet or it is too bitter and dominates the wine. Chocolate, like wine, has tannins and tannin-heavy red can clash with a piece of dark chocolate. But, if you like dark chocolate and you like wine and you want them to work together, than the answer is Brix chocolate. I found harmony in a pairing of Brix Medium Dark Chocolate and a glass of McCay Cellars Syrah from Lodi. That is why pairing wine with Brix chocolate is the Please The Palate pick of the week. Crafted to pair with wine, Brix chocolate is a single origin Ghanaian chocolate, known for its red fruit tones. The Ghanaian chocolate is mixed with confectionery chocolate to create four specific blends. 
Anything you think about chocolate will be changed after trying Peluso Chocolate from Sicily. This special chocolate is not just about eating chocolate, it is about eating a story. And Peluso Chocolate is the Please The Palate pick of the week. Peluso chocolate is called chocolate "made in the cold." This recipe was created in 1746 in the southern city of Modica in Sicily and has been made the same way ever since. The cocoa seeds are ground and mixed with sugar. Those are the only two ingredients! There is no butter or oil or milk added. The processing is done at a low temperature of 90 degrees Fahrenheit. By processing it at a low temperature, the healing properties of the cocoa are maintained (they are typically lost when the temperatures reach more than 104 degrees). The healing properties of cocoa are tannins, which have antioxidants and blood pressure regulators. That means that this chocolate has benefits for cardiovascular health, antibacterial protection and safeguards against viral diseases. Flavanoids (which offer protection against tumors) ensure better liver function and help strengthen immune defenses to fight free radicals.