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For the simplest homemade chocolate dessert that gives maximum enjoyment, Jacques Torres has the perfect recipe and pairing: Nutty Chocolate Bark with Port. It is dangerously easy to make: mix two parts melted dark chocolate to one part toasted nuts of choice (he uses almonds, hazelnuts, and pistachios), spread it out on a parchment-lined baking sheet, refrigerate for fifteen minutes, and…voilà!
Jacques pairs his divine chocolate bark with Taylor Fladgate 20-Year Tawny Port, whose nutty notes complement the chocolate fixings perfectly. Try it room temp in the winter and slightly chilled in the summer.
