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Chocolate Pairings: What to Eat with Coffee

by Christie Brydon

Chocolate Pairings: What to Eat with Coffee

Photo by Glen Carrie

We all know some pretty rockin’ combos: peanut butter and jelly, cookies and milk, cheese and crackers. What makes a good food pairing? It’s not about finding similar flavors, but finding complementary flavors that enhance each other. (Think about the first example: creamy peanut balances out tart strawberry for a delicious bite.)

 

Of course, chocolate is so good, it doesn’t need anything else to make an impact. But some pairings take it to the next level. That’s why we’re starting our newest series, Chocolate Pairings.

 

First up? Coffee.

 

Coffee is as complex as chocolate, with seemingly endless combinations of intensity, body, acidity, and flavor. For the best match, pick equal levels of intensity.

 

Dark roast + 88% dark chocolate: The bold, bitter, loud notes in a French roast enhance the layers in a high-percentage, lower-sugar bar. Try: Taza Stone-Ground Super-Dark Chocolate Disc (85%)

 

Medium roast + chocolate with dried fruit: Many mid-range roasts are gentle enough to allow you to take a risk with your dessert. Notes of dried cherry, berry, and licorice are playfully complemented by chocolate bars with dried cranberries or blueberries. Try: Jcoco Black Fig Pistachio

 

Light roast + bon bon: When you’re sipping on a breakfast blend (or blonde roast, in Starbucks speak), the light body needs to be partnered with something fuller-bodied. This is the perfect time to break out a peanut-butter-filled bar, or an indulgent bon bon that’s substantial in every bite. Try: CocoTutti cappuccino bon bon

 

Flavored coffee + 55% milk chocolate: Whether it’s hazelnut or pumpkin spice, a flavored coffee reaches its full potential with a little cream and sugar. Simplicity is key for this pairing: bite into a classic, smooth, creamy milk chocolate. Try: TCHO Milk Chocolate “Cacao” (53%)

 

Just as everyone has a different favorite chocolate, so do we have varying tastes in pairings. You might want something more sweet, like an espresso roast with white chocolate, or something more intense, like swapping for a dark chocolate with orange zest. We’re always looking for more ways to enjoy our Chococurb goodies, so share your discoveries!




Christie Brydon
Christie Brydon

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