Against the backdrop of Wolf Hollow Brewing Company's rustic pavilion, strings of warm Edison bulbs illuminating the early autumn evening, something magical happened: chocolate lovers became beer enthusiasts, and beer aficionados discovered the complex world of craft chocolate.
As USA Director for Diego's Chocolate, I'm used to seeing eyes light up when people taste our Mayan-made chocolate for the first time. But pairing our creations with Wolf Hollow's craft beers created an entirely new kind of excitement. The intimate gathering quickly transformed from a formal tasting into a lively conversation about flavors, craft, and tradition.
"I never knew there was so much depth to the chocolate world!" one guest told me excitedly, echoing a sentiment I hear often. This evening was just as much about understanding as it was tasting. Before diving into our pairings, we started at the very beginning: the cacao bean itself. Guests had the unique opportunity to peel unroasted cacao beans and taste fresh cacao pulp, connecting with chocolate in its most natural state.
The four carefully curated pairings each told their own story. Our Basil roll, a Diego's favorite, demonstrated its versatility by pairing beautifully with two different Wolf Hollow brews - their seasonal Campout Stout and White's Whit. But perhaps the most surprising discovery of the evening came from matching our Cobanero Chile with their robust stouts and porters. The combination created what guests dubbed a "double-warming effect," perfect for the approaching fall weather.
The experimental spirit of the evening reached its peak when we paired our Cardamom with Wolf Hollow's "Blue Loud," a blueberry sour ale. The floral, savory notes of the chocolate created an unexpected but delightful balance with the beer's tartness, proving that sometimes the most unusual combinations yield the best results.
What made the evening truly special for me wasn't just the pairings - it was our shared experience of discovery (my own included). Questions flowed as freely as the beer, leading to fascinating discussions about ethical chocolate sourcing, Mayan chocolate-making traditions, and the craft beer growth happening right here in upstate New York.
Under those twinkling lights at Wolf Hollow, we didn't just taste chocolate and beer - we built bridges between Guatemala and New York, between ancient traditions and modern craft, between strangers who got to know each other over shared sips and bites. These are the moments that remind me why I love what I do: chocolate isn't just about flavor, it's about bringing people together.
Want to join us for our next pairing event? Follow Diego's Chocolate on social media to stay updated on where we'll be popping up next! And if you are ever in upstate New York, I canāt recommend Wolf Hollow Brewing Company strongly enough.
