Tonight I went to Craigie Street Bistro. We had the Chef's Tasting Menu, which culminated with a choice of dessert and wine pairings.

Chocolate Dessert: I chose what the waiter described as an experimental dessert made up of a homemade graham cracker base, with two alternating layers of "over-whipped ganache" and filo squares, topped with cacao nibs and served with orange confit. When I asked him what over-whipped ganache is, he told me that first the ganache is whipped, and then pastry cream is folded into it make it lighter, airier, less dense, and more pudding-like. He also told me that the dessert has gone through many different stages of development. (Apparently it started out as a white chocolate ganache infused with chicory.) The chocolate used was single origin Ocumare of Venezuela. The dessert itself was what chocolate pudding wishes it could be - incredibly smooth, airy, and when paired with the orange confit, quite light on the tongue.

Wine Pairing: Mas Amiel Maury Cuvee Speciale 10 Ans d'Age. The Mas Amiel is deep and full-bodied, reminiscent of a port. It has flavors of black currant and it's own subtle cocoa undertones. It's spicy with a somewhat smokey, dry finish. It would make a very good pairing with many chocolate desserts, and this was no exception.