Even the professionals’ palates were reaching the breaking point after attempting to evaluate dozens upon dozens of robust chocolate and wine combinations. But just like foie gras and Sauternes or steak and California Cab, certain magical pairings rose above the rest. Here are just a few of the favorite discoveries for you to try at home or take as inspiration.

SCHARFFEN BERGER Milk Chocolate with Ice Wine
“An intense white wine like this style actually pairs nicely with this rich but rounded chocolate, probably because it has less sweetness than more mainstream milk chocolate.”

SCHARFFEN BERGER Bittersweet with Dulce Monastrell
"A rich and dense wine with big raspberry flavor, this Spanish version of Banyuls is a perfect wine for such a dark chocolate. Big and juicy, but not hot."

CACAO RESERVE BY HERSHEY'S Milk Chocolate with Oloroso Sherry
"The chocolate brings out the caramel finish in the Sherry, and texturally the caramel and buttery textures seem to meld."

CACAO RESERVE BY HERSHEY'S Dark Chocolate with Cacao Nibs
with Ruby Port
"This combo is power with power. The fiery red fruit and spice of the wine works well with dark chocolate and the crackle of the nibs."

CACAO RESERVE BY HERSHEY'S Santo Domingo Dark Chocolate with Banyuls
"This French fortified-red is the classic chocolate red. It works nicely with almost everything, but it really loves this spicy, sultry dark."

CACAO RESERVE BY HERSHEY'S Arriba Dark Milk Chocolate with Tawny Port
"The aged quality and nuttiness of the Port work with the earthy character of this chocolate. Both have a long, long finish, which really lets the flavors play."

HERSHEY'S EXTRA DARK Chocolate with Cranberries, Blueberries & Almonds
with Recioto della Valpolicella
"This style of Italian wine, made with a dried grape process, makes the nuts, cranberries and blueberries more vivid and has enough impact to measure up to extra dark chocolate."