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Dr. Nick Proia, an Ohio pulmonologist, developed Brix when it became obvious to him that no chocolate on the market paired well with wine.
Dr. Proia decided to try out the pairing of dark chocolate with wine and after trying all different varieties and “strengths”, he could find no happy medium. Either the chocolate was too much like eating candy or it was so bitter and complex that it would dominate a fine wine.
After a good deal of trial and error, Dr. Proia crafted the three blends of what would later be called Brix – the first chocolate specifically blended to compliment wine.
Pairing wine with chocolate is a relatively recent trend, brought to the forefront by the relative health benefits of each.
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