There is no relationship like that of food and wine because they both work to compliment and bring out the best of the other. Consider a food and wine pairing like a boyfriend-girlfriend relationship. And a food and wine marriage? That is when recipes are made with wine right in the recipe! Try out Chef Dustin’s take on a delectable Chocolate Bar Port Ganache with Moscato Saved Watermelon!
• 2 cups San Antonio Chocolate Bar Port
• 1 bottle Maddalena Muscat Canelli
• 8 oz. semi-sweet dark chocolate
• 1 cup heavy cream
• 1 small seedless watermelon (rind off and cut in 1 inch thick slices)
1. Night before: cut watermelon into 1 inch thick slices. Place in shallow pan and pour enough Maddalena Muscat Canelli to cover melon slices. Place in freezer.
2. Day of: Reduce 2 cups San Antonio Chocolate Bar Port over medium-low heat by two-thirds. In the meantime, cut chocolate in small enough pieces so they can melt quickly. Once wine is reduced, add chocolate and Port reduction to a small mixing bowl.
3. Place cream in a small saucepan and bring to a boil (cream will begin to froth as it begins boiling). Remove from heat and add directly to chocolate. Let sit for 1 minute. Then use a plastic spatula to gently mix in a circular motion until smooth, about 2 minutes.
4. Let ganache sit at room temperature for an hour, then transfer to refrigerator for 4 hours. You may also freeze it for up to two weeks.
5. Once watermelon is frozen and ganache is fully set, it is ready to be enjoyed! Plate chocolate in the middle of the plate. Just before serving, take a sharp knife and shave watermelon onto the plate (it melts quickly).
With a recipe so simple, you’ll be making this for all your desserts! It has the right amount of chocolate, delicate watermelon shavings, and subtle, enjoyable wine flavors. Make sure to enjoy this with a glass of 1 of 2 wines: San Antonio Chocolate Bar Port or Maddalena Muscat Canelli!