A total of three reds from the Wirra Wirra vineyard were featured during the dinner. Wirra Wirra Catapult Shiraz with bouquet of spices was paired with the Chicken Thigh ‘Tajine’, a strong flavored chicken dish prepared with preserved lemon, olives, pine nuts, bell peppers and intense Valrhona chocolate flavor.

A prominent dish of the evening was the Dorper Lamb Rump. The rich meat cooked with a nice pink center was served together with refreshing pomelo, light touches of chili, sherry vinegrette, prune jus and wonderful dark Valrhona chocolate crumble.

The dish paired well with the bolder Wirra Wirra Church Block, a red wine made with a blend of Sauvignon, Shiraz and Merlot grapes.

The pork tenderloin confit prepared with Valrhona chocolate, hazelnut puree, crispy coated dates and tiny cauliflower florets was paired with Wirra Wirra Woodhenge Shiraz, a lovely full body wine. The high per cent cocoa solids of the chocolate complemented the meat well, making this the favorite pairing of the night.

It was chocolate indulgence, with the chocolate tiramisu. The dessert perfected with layers of strawberry granite, chocolate ice cream, tuile and Valrhona chocolate deserves the pairing with Deakin Estate Moscato. Crafted from the muscat gordo blanco fruit, the pairing of this easy drinking wine and sweet dessert was perfect, with the flavors melded together nicely.

Chocolate not only associates with sweet desserts but also goes well with bold-flavoured meat. If you are keen on trying this varying style of food, make a reservation at this tapas joint located on Burma Road.

El Faro Tapas Bar & Wine

231 Jalan Burma

George Town

10050 Penang

Tel: 04 2272310

Closed on Wednesday