Barolo Chinato can be used as a digestif and is a wonderful way to round off a meal, as well as being unbeatable with dark chocolate. Cocchi\'s Barolo Chinato still follows the traditional recipe: Barolo DOCG wine (100% Nebbiolo) is infused with the bark of the Calissaja tree, rhubarb roots and cardamom seeds as well as a secret blend of herbs and spices before being laid down for lengthy maturation. Andrea Slitti, the winner of Grand Prix de Chocolaterie held in Paris in 1994 and golden medal at Berlin Chocolate Olympics in September 1996, created a special home-made praline to be eaten alongside Barolo Chinato.