Easter Sunday. The time of the year when eating chocolate, instead of just a pure personal indulgence, becomes a serious social affair.

We’re not just munching on chocolate eggs or exchanging chocolate baskets anymore, there are chocolate making workshops to attend with the kids, visits to the chocolate factories and even chocolate-themed educational trails in the park.

Over three millennia, chocolate has evolved from the sacred Mayan religious drink, an Aztec traded currency, and later a luxurious beverage of the European upper classes, to the billion-dollar candy industry it is today. But what hadn’t changed is how chocolate is still as prized and sought after as ever - £500m worth of chocolate bunnies and Easter eggs are estimated to be sold in the UK each year.

Today we want to encourage even more chocolaty hedonism by giving tips on how to pair it with wine. It will certainly add an exciting twist to your Easter brunch party this Sunday.

But first of all, why do we think it’s a great match?

As temperatures continue to dip and most of Europe covered in snow, a nice cuppa thaws the skin and comforts the soul, offering much more than warmth, which is exactly why tea, in all its glorious permutations will be at the centre of this month’s Food Mood Board.

Juice tasting at Herman, Copenhagen
We are definitely now ankle-deep into a brand new year and many of us did promise ourselves to stay as alcohol-free as possible.

The usual dilemma - there are still dinners to attend and parties to host.

Well, you may not mind sacrificing your resolution for your esteemed invites. But what if you’d want to fascinate your teetotaller of a guest too?

Here’s an idea that I’m really enthused about – pair your dishes with several different juices. When well thought out and planned, it can be exciting, fun…And no less glamorous!

What’s more, you can associate yourself with the best restaurant in the world, Noma, and its Scandinavian counterpart like Herman who have been at this for years.