Coffee and chocolate… what could be better?
Coffee and chocolate have evolved over the years, whereas chocolate, which was once simply dark, milk and white, now comes with additives such as fruit, spice and nuts.
Throughout history, there have been natural pairings that work together seamlessly. In the culinary world, one of those is definitely coffee and chocolate.
Although both ingredients have independently complex tastes, when they are paired together delicious combinations are created, with the coffee enhancing the flavours of the chocolate.
“Coffee and chocolate are two of the most popular indulgences throughout the world. There is no reason why when these two craved ingredients are put together the imaginations of chefs and foodies alike shouldn’t run wild creating outstanding new recipes and discovering new tastes,” comments Matthew Dees, senior brand manager for Jacobs Coffee.
Thokozane Radebe, brand manager for Douwe Egberts, adds that since coffee and chocolate are grown and farmed in very similar manners, and usually within the same regions, this contributes to them sharing similar flavours.
Chocolate and coffee are both seeds that hail from tropical plants and are processed in very similar ways – they are both picked, fermented, dried at their origin and then roasted to create their flavour profiles.
However, when they are enjoyed together, they bring out new, enhanced flavours in one another that takes the taste experience to a new height.
Coffee and chocolate have evolved over the years, whereas chocolate, which was once simply dark, milk and white, now comes with additives such as fruit, spice and nuts.
Coffee has evolved to include similar fruity, nutty and spicy ingredients, but to prove this pairing’s complimentary taste profile both treats now also include one another’s flavours within their own to create an experience.
Many chocolates have coffee-flavoured variants, whereas coffee options offer notes of chocolate in their blends. Jacobs coffee includes flavours such as Choc Hazelnut and Mocha in their cappuccino ranges, while Douwe Egberts makes use of the chocolate taste profile within their Mocha Kenya Style variant.
These coffee blends offer a different coffee experience offering chocolate on the palate, without compromising on the coffee flavours. Coffee was once a secret ingredient (not so much anymore) used when baking with chocolate to bring out a more chocolatey taste in the goods.
“Taking the time to pair your chocolate and coffee, all comes down to experimentation,” suggests Dees.
But knowing a few of the simpler pairings does help in navigating the chocolate and coffee world. The rule of thumb is the darker and stronger your coffee the darker your chocolate should be, while your milder coffees should be enjoyed with milk chocolate.
However, Radebe explains that white chocolate can also be enjoyed with a dark roast, as the sweetness of the chocolate, can complement and tame the bitterness of the coffee. Sometimes, finding your perfect combination comes down to individual tastes, but what a fun time it can be to find out.
