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Mar 06 2026
Say it with Chocolate and Wine - Romantic Pairings from Spain
Love is in the air this month and there’s no better way to indulge with loved ones, than a pairing of chocolate with wine. Spain’s love affair with chocolate spans back five centuries, when the first Spaniards in the Americas added cane sugar to cacao to mellow its flavor. Enjoyed as a drink, first by Spanish nobility and in the European courts, then as chocolate bonbons and bars during the 19th century boom in Spanish chocolatiers, today’s chocolate from Spain is still rooted in high-quality, artisanal processes.
If you want some modern Spainspiration for Valentine’s Day and beyond, just try out some of the best and most original of Spain’s chocolatiers, paired with Spanish wines of course. To find Spanish chocolate and wine near you, have a look at our certified Colmados From Spain guide and choose from some of these sumptuous pairings.
Cacao Sampaka Fresas y Rosas - strawberry rose white chocolate paired with Pinot Noir Cava
Cacao Sampaka is a Barcelona-based chocolatier with 75 years of experience, although the brand was founded in 2000. Their high-quality line produces single-origin chocolate and “bean-to-bar” products, including more unique savory flavors such as anchovy or cheese. Their innovative creations and boutique feel, along with its sustainability promise, gives Cacao Sampaka its delectable edge in modern Spanish chocolate.
From their signature line, the Fresas y Rosas is a white chocolate infused with a subtle rose aroma and crisp strawberry taste. It will pair excellently with the creamy bubbles and strawberry notes of a Pinot Noir rosé cava from DO Cava, such as Juvé & Camps Essential Pinot Noir or Freixenet Elyssia Pinot Noir.
Kaitxo Chocolate Blanco Cítricos & Sal - white chocolate with citrus and salt - paired with Albariño from DO Rías Baixas
Kaitxo is a specialty coffee and gourmet chocolate producer from the Basque Country in Northern Spain. This family business was launched in 2017 and has focused on both “bean-to-bar” chocolate and premium coffee, recognising the similar growing regions and craftsmanship involved in each process. Their commitment to social responsibility and innovative recipes, including chocolate with Espelette pepper or wild mint caramel, has put them in an award-winning category in such a short time.
Kaitxo’s Chocolate Blanco Cítricos & Sal is a surprise for the senses, with orange and lime citrus, white chocolate and salt. The tangy citrics and minerality strike the perfect balance with an Albariño white wine from DO Rías Baixas. The Martín Códax Albariño, with its fresh lime notes, salinity and full mouthfeel, is perfect.
Oriol Balaguer Palmera Avellana - crunchy hazelnut chocolate pastry - paired with Tempranillo from DOC Rioja
Oriol Balaguer is the world-renowned pastry chef and chocolatier from Tarragona who worked alongside Ferran Adrià at the world-famous El Bulli restaurant for seven years. His characteristic “techno-emotional” style is said to bridge the gap between traditional technique and culinary architecture, winning him several awards across the decades. His Oriol Balaguer brand, which now spans Barcelona, Madrid and Girona, offers chocolate creations and pastries featuring experimental flavor profiles such as wasabi.
Oriol Balaguer’s Palmera Avellana comes in the traditional heart shape, with crunchy, buttery flaked pastry topped with hazelnut chocolate. The toasted flavors and nutty chocolate will elevate the fruitiness of a young Tempranillo red wine with smooth tannins from DOC Rioja, such as the Palacio Milflores by Bodegas Palacio.
Puchero Salt 70% Chocolate paired with Garnacha from DO Montsant
Puchero is a “bean-to-bar” chocolate maker based in Castile and Léon, founded in 2015. Their high-quality production line manages the entire small-batch process, using ethically sourced ingredients and they are committed to creating traditional and artisanal organic chocolate. Notable flavors on their repertoire include pistachio with strawberry and Croissant Milk Chocolate. Their Salt 70% Chocolate con flor de sal is a dark, fruity chocolate with salt crystals. It pairs well with a mineral-and-fruit-forward Garnacha red wine from DO Montsant, such as Bruberry by Portal Del Montsant.
Casa Cacao Chocolate Negro 70% Nibs Cacao - pair with Tinta de Toro barrel-aged red wine from DO Toro
Casa Cacao is a project in chocolate making by the famous Roca brothers of El Celler de Can Roca, based in Girona. Casa Cacao includes a “bean-to-bar” production line, featuring a café, a shop and a boutique hotel, with the chocolate workshop visible from the street. They have a large range of high-quality chocolate products and bonbons, with flavors including jasmine and chai.
Their Chocolate Negro 70% Nibs Cacao is a dark chocolate that goes above and beyond with its ethical approach – as 100% of its profit benefits humanitarian projects. Its richness and high tannin can be matched with the earthy Tinta de Toro barrel-aged red wine from DO Toro, such as the Matsu El Recio 100% Tinta de Toro.
For a fully sensorial chocolate-and-wine pairing, it has to be chocolate and wines from Spain.
