Cocchi Loves Chocolate, the format pairing Cocchi’s aromatized wines with outstanding artisan chocolates, returns this year- marking the 135th anniversary of the Asti-based house – with a series of events around the world.

The programme begins on Friday, March 6 in New York. At Leon’s, Roberto Bava will lead a tasting for which he has selected a praline to accompany each of Cocchi’s aromatized wines.

Cocchi Americano finds an ideal partner in the White Chocolate Bombolas with orange and almond by Spanish chocolatier Enric Rovira – a partnership that has lasted for decades and is founded on a shared spirit of innovation. Bitter orange, a key ingredient of Cocchi Americano, reappears in the candied peel wrapped in white cocoa butter, while almond adds roundness and a gentle toasted note. The result is an affinity pairing: citrus echoes the wine’s infusion, while the sweetness of white chocolate softens the bitterness, revealing its depth.

With Cocchi Rosa, homage is paid to one of the legendary ganaches created by Robert Linxe of the historic Parisian boutique La Maison du Chocolat: “Salvador.” Built on balance and precision, it meets the fruity and floral nuances of the aromatized wine in a pairing of great elegance, where the fine texture of the chocolate amplifies the aromatic notes without ever overpowering them.

With Storico Vermouth di Torino Cocchi, the focus turns directly to the heart of Piedmontese tradition. Developed in collaboration with Guido Gobino, the vermouth ganache- coated with a thin layer of 63% dark chocolate made with aromatic South American cacao—is cut alla chitarra and hand-decorated, merging artisanal technique with strong territorial identity. Alongside it, the +39 giandujotto celebrates Nocciola Piemonte IGP in a velvety texture that echoes the spices, wormwood and citrus notes of the vermouth. The pairing is structured and deep, built around roasted nuances, balsamic notes and long persistence.

Cocchi Dopo Teatro Vermouth Amaro leads the tasting toward the “Mexico Superior” cacao from the limited-edition Oioio collection, expressing an elegant bitterness with tropical accents and a subtle sweetness that softens its intensity. Here the encounter is based on consonance: the quinine and herbal notes of the vermouth find in dark chocolate an ally capable of sustaining its depth.

The tasting concludes with Barolo Chinato Cocchi paired with its dedicated praline, created thirty years ago with Andrea Slitti. Among the earliest Italian wine pralines, it was conceived to demonstrate the affinity between chinato and dark chocolate and was officially launched in 1995 by the Associazione Italiana Sommelier and the Compagnia del Cioccolato. The structure of Barolo, enriched by quinine bark and spices, intertwines with cocoa in a play of tannins, sweetness and layered aromas.

On March 7 and 8, Roberto Bava will bring Cocchi Loves Chocolate to the Salon du Chocolat (with Tartuflanghe, stand 240, from 10 am to 6 pm), presenting tastings paired with Storico Vermouth di Torino Cocchi and Barolo Chinato Cocchi.

On March 16, the project continues in Barcelona, where Roberto Bava will present pairings between Cocchi’s aromatized wines and the chocolates of Enric Rovira.

A longstanding bond between Cocchi and chocolate

The connection between Cocchi and chocolate dates back to the 1990s and is the result of a shared vision built on culture, quality and the pursuit of flavour.

In 1995 Roberto Bava, together with Eugenio Guarducci and Gilberto Mora, founded in Perugia the Compagnia del Cioccolato, an association of expert consumers and enthusiasts dedicated to promoting conscious chocolate consumption.

In the same years, OIOIO was created – an original circular chocolate bar conceived and marketed by Cocchi to support the Amazon missions of Padre Giovanni Onore.

While the pairing of wine and chocolate is often considered complex, it was precisely in Assisi that Roberto Bava demonstrated the surprising harmony between Barolo Chinato Cocchi and chocolate, convincing even the most sceptical sommeliers. The intuition was formally recognised in 2016 at the Salon du Chocolat, where Barolo Chinato Cocchi was proclaimed “Ideal Wine for Chocolate.”

This affinity has inspired iconic creations, such as the Barolo Chinato Cocchi praline by Andrea Slitti, a success that has endured for decades.

In 2016, Guido Gobino also created a ganache with Storico Vermouth di Torino Cocchi, strengthening the dialogue between Piedmontese excellences. The collaboration led to an elegant gift box combining Cocchi products in miniature format with Gobino pralines.

With Venchi, a limited edition dedicated to chocolate tasting paired with Vermouth Cocchi was presented. With the historic Turin gelateria Pepino Gelateria, a special version of the classic Pinguino was created, flavoured with Vermouth di Torino Cocchi and coated in chocolate.

Cocchi also promotes the Tavoletta d’Oro award for the best chocolate and cocoa cocktail, engaging bartenders from Italy and around the world.

A story that continues to evolve, guided by the constant search for authentic and contemporary flavour connections.