Recipe: Chocolate Fondue with Syrah Bouquet d’Alella

The intensity of cocoa and the silky texture of Syrah Bouquet d’Alella 2023 come together in a winter pairing built on balance and aromatic precision.

One of the most comforting winter treats is dark chocolate fondue. In this case, we designed it to pair with Syrah Bouquet d’Alella 2023. A simple, indulgent recipe supported by sound wine logic.

Context:
Chocolate fondue is a winter classic combining texture, temperature and intensity. Here it is elevated by a Mediterranean red wine that engages in dialogue through structure and aromatic profile.

The star of this pairing is Syrah Bouquet d’Alella 2023, a silky wine with ripe fruit that perfectly complements the depth of cocoa.

Ingredients

For the fondue
150 g dark chocolate (minimum 50% cocoa), good quality
150 ml heavy cream (minimum 35% fat)
20 g butter
20 ml brandy or orange liqueur

To serve
Strawberries from Maresme and seasonal blackberries
Homemade meringues or your favorite sponge cake

Preparation

Chop the chocolate into small pieces for easy melting.
Heat the cream gently in a small saucepan without bringing it to a boil. Stir constantly.
Remove from heat and add the chocolate and butter.
Mix with a spatula until smooth and glossy.
Add the liqueur and fully incorporate.
Transfer the mixture to a small fondue pot.
Keep slightly warm (chocolate melts at low temperature and burns easily).
Skewer the strawberries and blackberries and dip them, along with meringues or sponge cake.
Serve with a glass of Syrah Bouquet d’Alella 2023 slightly chilled (14–15 °C).

What do we know?

Dark chocolate brings bitterness and tannins.
Syrah provides ripe black fruit, spice and a velvety texture.
The key is balancing intensity: neither the wine overpowers the dessert nor the dessert overwhelms the wine.

You’ll love it if…

You enjoy pairings based on both contrast and affinity.
You appreciate silky red wines with ripe, integrated tannins.
You want red berries (strawberries, blackberries) to enhance the wine’s fruity and toasted notes.
You value how acidity and alcohol balance the creaminess and richness of the fondue.

The pairing keys

Dark chocolate and Syrah share tannic structure and an elegant touch of bitterness. This affinity allows them to harmonise naturally.

The wine’s acidity cleanses the richness of the cream and butter. The alcohol enhances sweetness perception without adding more sugar.

When dipping red fruits and sponge cake, aromatic bridges are activated: ripe fruit, toasted notes and sweet spices.

This is not about extreme sweetness, but shared intensity. Matching intensity is the key.

Chef Annette Schroeder