Chocolate and Wine:

How to Pair Them Like a Pro

An 11 piece Kenyak chocolate box sitting with the drawer half pulled open, revealing shiny, handmade and naturally coloured Australian chocolates.

Doc.Choc here. I’m not here to tell you how to live your life—but if you’re going to eat chocolate and drink wine (and you should), you might as well make them sing together.

Whether you're hosting a dinner party, looking for the perfect gift, or just treating yourself after a long week, pairing the right chocolate with the right wine can elevate your experience from "nice" to "where have you been all my life?"

Here’s my no-fuss guide to pairing some of my favourite Kenyak chocolates with standout Tasmanian and Australian wines.

First things first: Why Some Flavours Just… Work

Pairing chocolate and wine isn’t about following strict rules or memorising tasting notes—it’s about balance, contrast, and finding flavours that make each other shine. Here’s the quick-and-delicious science behind it:

  • Balance Sweetness with Acidity: Sweeter chocolates often pair best with wines that have good acidity or a touch of fruitiness to stop things from getting cloying.

  • Match Intensity: Big, bold wines love rich, dark chocolates. Lighter wines play better with milk or white chocolate.

  • Think Texture: Creamy chocolates love crisp, sparkling wines. Crunchy inclusions (like honeycomb or nuts) can handle something with a bit more body.

  • Play with Contrasts: Salty, nutty, or bitter chocolates? Try them with something that brings out the sweet or fruity side in your wine.

Doc. Choc’s top Picks

  • Sweet, crunchy, nostalgic.


    Pair with A glass of Tasmanian Sparkling, like Moorilla’s Resiling. The crisp acidity and bubbles cut through the sweetness, balancing the flavours beautifully.

  • Rich gianduja with roasted hazelnuts.


    Pair with a Barossa Valley Shiraz. The bold, spicy notes of the Shiraz complement the nutty, creamy texture of the gianduja.

  • Creamy and sweet with coconut and rice milk notes.


    Pair with a Tasmanian Pet Nat. The high acidity and citrus notes of the Pet Nat balance the sweetness of the white chocolate, offering a refreshing contrast.

  • Pair with a glass of Pedro Ximénez (PX) Sherry or Tawny Port.

    Both bring deep, raisiny sweetness, with layers of caramel, dried fruit, and spice that play beautifully with the dark chocolate and whisky notes—without being overpowering. Also possibly my favourite late night drink like ever.

    If you want to stay local, look for a Rutherglen Muscat from Victoria. It’s syrupy, rich, and basically dessert in a glass… just like these chocolates.

  • Bittersweet dark chocolate with crunchy honeycomb.

    Pair with a glass of Tolpuddle Vineyard Pinot Noir.

    This Pinot Noir offers a balance of red and dark fruit flavors, such as cherries and plums, with subtle spice and earthy undertones. The wine's acidity and fine tannins can complement the sweetness and texture of the our Dark Choc Honeycomb.

Deep Dive:

Dark Chocolate Honeycomb × Tolpuddle Pinot Noir

If we had to crown a pairing champion from this list… this one’s a strong contender.

Our Dark Chocolate Honeycomb is a bit of a show-off. Bitter-sweet dark chocolate. Crunchy, airy honeycomb. It’s nostalgic and grown-up all at once.

Now enter Tolpuddle’s Pinot Noir—arguably one of Tasmania’s most elegant reds. It’s bright with red cherry and raspberry notes, but still carries enough earthy depth and gentle tannin structure to handle the cocoa bitterness.

Here’s what happens when you put them together:

  • First Bite: The chocolate’s bold cocoa and sweet crunch hit first.

  • First Sip: The Pinot’s acidity lifts the sweetness, while the red fruit notes soften the chocolate’s bitter edge.

  • Aftertaste: A long, lingering finish where dark berries, cocoa, and burnt toffee all swirl together.

It’s the kind of pairing that makes you pause mid-conversation and say, “Wait… this is actually amazing.”

Closeup shot showing the artistry at work in Kenyak's handmade individual chocolates: naturally coloured and inspired by nostalgic Australian treats and memories.

Final Thought: Chocolate, Wine, and a Little Bit of Self-Care

At the end of the day, this isn’t about getting the perfect tasting notes or impressing your foodie friends (although… bonus points if you do).

It’s about carving out a little moment for yourself. Glass in hand. Chocolate within reach. Whether it’s a Friday night, a celebration, or just making the dishes slightly more enjoyable—this is your permission slip to indulge.

So go on—pick your chocolate, pour your wine, and treat yourself.

(And of course: Please enjoy responsibly. We don’t encourage alcohol consumption under the legal drinking age. And if wine’s not your thing—there’s always a cup of coffee, tea, or even a ginger beer waiting for its perfect chocolate match.)