Fratelli Perata Winery

Fratelli Perata Chocolate Truffle

Wine chocolate, chocolate wine…a better pairing does not exist. So we thought, until we put wine in the
chocolate and ate that chocolate with wine, now there is really nothing better! We share this recipe with you
after a visitor to the tasting room graciously shared it with us. Find some fine chocolate to pair with your fine
wine. Note: I could never get the hang of making a light gnocchi. And my first attempt at chocolate truffle
making went not so well. But this recipe made me a believer, so I may even attempt to make gnocchi again.
Now open a bottle of Cabernet Sauvignon Riserva, then grab a couple truffles and enjoy!

18 ounces semi sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small
9 tablespoons unsalted butter (room temperature) cut into pieces
5 tablespoons heavy whipping cream
1/4 cup Cabernet Sauvignon (or any other red wine you wish to use)
Truffle coatings
Cocoa powder
Finely chopped walnuts
Finely chopped almonds

Melt chocolate in a double boiler (make sure top container does not touch the water).Stir, bringing to 90
degrees Fahrenheit.

Turn off heat add butter and cream and stir until smooth and well incorporated. Add the wine and stir until

Pour chocolate into glass baking dish (large enough so mixture is approximately 1 inch thick) and place in
refrigerator. Allow to cool, and then place in refrigerator for four hours. Do not cover or you may get
condensation. Hey, cover that garlic that’s in the refrigerator or you may end up with chocolate with garlic

Remove chocolate from refrigerator for approximately 20 minutes to soften up a little. Use a teaspoon or melon
baller to scoop out chocolate. Roll in your hands quickly as it will melt in the heat of your hands and place on a
baking sheet lined with parchment paper. Place in refrigerator overnight.

Roll in cocoa powder or chopped nuts and serve, or place back in refrigerator until needed (or wanted).
These can be kept in refrigerator for approximately one week. Best served when allowed to warm up for about
15 minutes and with a bottle of Big Wine like the Cabernet Sauvignon Riserva. Nothing wrong with licking your