[ WINES ]
5 moreish cocoa-flavoured pairings.
with Jean-Philippe Darcis, Belgium.
For nearly thirty years, Jean-Philippe Darcis has embodied the very best of Belgian artisanal excellence. A true ‘gentleman chocolate maker’, he has earned a reputation as a leading authority in chocolate and patisserie. His honours include the Prosper Montagné award for Best Belgian Pastry Chef and the title of Walloon’s 2026 Best Chocolate Maker. These distinctions crown a career shaped by passion, rigour and a relentless quest for the perfect flavour.
Although he first trained as a pastry chef, chocolate gradually became his favourite medium of expression. Driven by curiosity and a fascination for detail, he explored every facet of cacao. In the 1990s, he founded his first workshop in Verviers, crafting bespoke pralines for chefs. His celebrated macaroons cemented his reputation before he embraced the challenge of ‘bean-to-bar’ in the mid-2000s, mastering every stage of cacao transformation, from bean to ganache.
Uncompromising in his craft, he stands among Belgium’s bean-to-bar pioneers, alongside Pierre Marcolini whom he describes as a ‘legendary chocolate maker’. Darcis favours an artisanal approach, using organic, fair trade beans, and aspires to total independence when it comes to production, remaining true to his original mission of sharing happiness through chocolate.
And because he loves bringing different worlds together, he delights in playful pairings with characterful wines. These are five matches that hit his sweet spot.
01.
Caffeine-infused intensity
Praline with roasted Brazilian coffee – Brézème Château La Rolière
“This is a fusion of power and depth, where the roasted coffee notes of the praline mesh with the richness of the Rhone Valley wine. Together, they hum with energy – a balance of bitterness, warmth and elegance”.
02.
Romantic indulgence
Milk chocolate, raspberry ganache and rose petal infusion – Riesling Grand Cru Wineck Schlossberg (Jean-Paul Ecklé)
“With its mineral tension and freshness, the Riesling acts as a counterpoint to the tender milk chocolate and the fruity acidity of the raspberry. This is a pairing full of nuance – like a sweet, unexpected kiss”.
03.
Floral elegance
Violet praline (72% Cameroon/Madagascar blend) – Minervois Domaine Saint Luchaire, Cuvée de Matthieu
“The floral subtlety of the violet softens the powerful chocolate of the African cacao. The generous Minervois shaped by sunshine, prolongs the duet with a bouquet showing great finesse”.
04.
Competition memories
64% Madagascar chocolate, apricot and rosemary – Le Bouquet IGP Val de Loire (Domaine Laporte)
“This is the iconic dessert I made and won the Prosper Montagné competition with in 2001. The yellow fruit, the herbaceous note and the exuberance of the Sauvignon blanc resonate harmoniously with the tangy complexity of the Madagascan cacao”.
05.
Bubbles and Belgitude
Strawberry and poppy macaroon – Belbul ‘Ruffus’ Brut Sauvage (Domaine des Agaises)
“Because Maison Darcis is also about macaroons! Here, airy meringue meets fresh bubbles from an excellent traditional method Belgian sparkling wine. The delicate floral touch of poppy would also shine as brightly alongside a pure-Chardonnay Champagne Brut Nature”.
Article - Muriel Lombaerts
Defining herself as passionately ‘epicurious’, Muriel Lombaerts caught the gourmet food bug as a child. After studying journalism and founding a cultural magazine, she took a deep dive into the indoor and outdoor world of wine. She honed her expertise by spending time with chefs, sommeliers and winegrowers. Now a press agent, independent journalist (Horeca Magazine, Forbes, Duo Mag and Gael) and event organiser, she also shares her passion through the endorsements ‘La Bière des Femmes’ and ‘Le Vin des Femmes’ that she established in Belgium. An inquisitive mind with wanderlust, she loves to seek out unusual wines, products and locations but most importantly, to meet their makers.
Illustration - Agathe Briot
Originally from Grasse in the South of France, Agathe Briot is an illustrator who spent ten years in Paris as an artistic director in a creative studio specialising in the luxury space, before moving to her beloved Rome. She now draws her inspiration from the Mediterranean sun, Italy and her unconditional passion for food and wine. Her work blends colour and simplicity to evoke moments suspended in time. As an illustrator, she contributes regularly to M Le Monde, GQ France, Le Figaro, Madame Figaro, publishers Cloch and Flammarion and the Casa Monti hotel in Rome.
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