Chocolate Dipped Strawberries and Champagne
February 17, 2011
When you put a fresh strawberry into the bottom of a champagne glass and then pour the champagne, just watch the bubbles fly off the strawberry at a record rate of speed!
The strawberry gives more surface area from which to produce bubbles. For this reason alone, a strawberry in champagne is very romantic. And let’s not forget that a champagne soaked strawberry is oh-so-delicious!
Personally, I prefer the strawberry on the side, covered in rich, dark chocolate!
What makes the combination of strawberry, chocolate, and champagne so heavenly?
Some say it’s the strawberry that glues it all together and I can agree with that. The strawberry makes a good vehicle for carrying flavor because it is a non-porous fruit so it does not get soggy.
Yet the texture of the strawberry allows both fruity flavors and chocolatey flavors to come together in the mouth at the same rate of release. Also, the balance of acidity and sweetness are kept at a short distance between the chocolate and strawberry.
Now, let’s look at the champagne, or even a sparkling wine. If you follow the chocolate-covered strawberry with your choice of bubbly beverage, it cleanses the palate with a light, crisp, slightly fruity and yes, tingling sensation that enhances the flavors previously in the mouth.
Although you could never come up with a really scientific explanation as to why it works, it just does.
Sometimes you gotta accept the mysterious!
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