Move over Cheese!

Dr. Nick Proia, an Ohio pulmonologist, developed Brix when it became obvious to him that no chocolate on the market paired well with wine. It seemed foolish to Dr. Proia to eat these fat-laden cheeses, after dinner, while trying to benefit from the health effects of wines.

After a good deal of trial and error, Dr. Proia crafted the three blends of what would later be called Brix – the first chocolate specifically blended to compliment wine. At their root is single origin Ghanaian chocolate, known for its red fruit tones, mixed with the highest quality confectionery chocolate. The result is a blend so pure in flavour that it actually enhances those nuances found in great wines, without confusing the palate.

Now UK produced for the UK market.