Chocolates And
Wines Make
A Sweet Pair
By M’Liss Hinshaw
Isabella Knack explains
wines and chocolates
paired together
FEATURE IMAGE COURTESY OF DALLMAN’S CONFECTIONS
I
had already spotted their
bestselling chocolates, the dark
chocolate salted caramels, when
the woman at the counter pointed
to the spiral staircase and said
the seminar was about to begin.
I carefully wound around curved steps
and saw tables lined with wine glasses
and plated chocolates. I assumed they
were chocolates for the special
tasting, but they looked more like
art work and perfectly arranged.
Muted hues, variegated colors and
individually shaped made me wonder
what they would taste like.
Dallmann’s Confections, located in
the Headquarters at Seaport Village,
San Diego, is well-known for
exquisite handmade chocolates and
Mozartkugel. Owner, Isabella Knack,
has deep roots with the chocolate
business, since she was raised in her
family’s pastry shop in St. Gilgen,
Austria. Her grandfather, Guenther
Dallmann, taught her culinary
traditions, and her parents still
operate the pastry shop after many
years. She came to San Diego on a
student exchange program 20 years
ago and decided this was the place
for her to start her own
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