Dr. Nick Proia, an Ohio pulmonologist, developed Brix when it became obvious to him that no chocolate on the market paired well with wine. Nick and his colleagues would get together monthly to share a few great bottles and friends would usually bring an appropriate cheese to enjoy with their favorite red. It seemed foolish to Dr. Proia to eat these fat-laden cheeses after dinner, while trying to benefit from the health effects of wines.

 

Instead, Dr. Proia decided to try out the pairing of dark chocolate with wine and after trying all different varieties and "strengths,” he could find no happy medium. Either the chocolate was too much like eating candy or it was so bitter and complex that it would dominate a fine wine.

 

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 confectionary chocolate. The result is a blend so pure in flavor that it actually enhances those nuances found in great wines, without confusing the palate.