Michael Antonorsi's first experience with a wine pairing was, at least in his eyes, a failure. Ten years ago, the master chef of Chuao Chocolatier was asked by a chef in San Diego to prepare wild truffles - bitter chocolate dusted in cocoa powder - for a pairing with a brut champagne. "I really didn't think that the brut champagne, which is dry, would work well with the bitter chocolate," he explains. "Still, I wasn't going to argue with him."
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