Coffee and chocolate stem from two distinctive plants that originated on entirely separate continents, however they seem to go together very well.
They both have received a lot of love due to their intricate tastes and the alert feeling they bring. The cooking procedure causes comparable flavor notes to arise in coffee and chocolate, being described with words such as “nutty”, “fruity”, “floral”, “bitter”, “tobacco”, or “chocolatey”.
As delightful as they can be on their own, when combined, certain flavors and aromas come together in a harmonic combination.
There are a variety of ways to combine coffee and chocolate, such as adding cocoa to a cappuccino, drinking a mocha, trying a chocolate-coated coffee bean, sipping a white chocolate mocha, or even grabbing a piece of dark chocolate to have with an espresso.
To make the decision process more accessible, we put together a manual that shows what types of chocolate are best for each coffee variety and how to combine them. Keep reading for flavor magic!
Different Types of Chocolate
Chocolate is derived from the seeds inside of the globular, vibrant fruit pod that can be found clinging to the cacao tree’s trunk.
The pod-enclosed fruit has a delightful, tropic and syrupy taste, yet the seeds are harsh and require a complex set of steps in order to be transformed into chocolate.
The seeds are first subjected to a fermentation, drying, and roasting process before their shell is taken off. After that, the core of the seeds, known as cacao nibs, are ground up by means of conching.
The various kinds of chocolate that we enjoy are produced by mixing other ingredients, including sugar, with the components that have already been blended.
There is a great selection of chocolates available to explore, and you can have a lot of fun experimenting by combining them with coffee beverages.
Chocolate Varietals
Cacao was first grown and the process of making chocolate was developed in Central America by the Mayans in the region now known as Guatemala and Belize. In present times, it flourishes in tropical locations situated near the equator on a global level.
There are in excess of ten distinct species of cacao trees, and producers around the globe are creating new crossbreed types constantly. The primary types of cacao are Criollo, Forestero, and Trinitario.
Every type has its own special qualities, boasting a variety of colors, forms, and tastes. Criollo is the most luxurious of the three varieties, yet it is less efficient in terms of output and more costly. Forastero is heartier but of poorer quality.
Farmers created Trinitario by mixing the two, out of fear that Criollo might eventually disappear.
Single Origin Chocolate
The taste of the plant is greatly determined by its genetic makeup and the environment in which it was cultivated. This is the same for any crop.
Chocolate producers usually combine different varieties of cocoa beans to make certain their chocolate has the distinctive flavor that their business is known for.
More and more chocolate producers have begun to produce chocolate made from cacao from a single source, such as one particular country, region, or even a single farm.
When sampling various kinds of single-source chocolate, it is conspicuous how the quality of the distinct flavors of every chocolate can be impacted by the variation in climates, soils, cultivation methods and converting procedures.
Single-origin chocolate is often marketed as “bean-to-bar” chocolate. What are the flavour differences between criollo cocoa beans cultivated in Ghana compared to those grown in Colombia? Could different types of cacao be grown on the same farm?
Chocolate Products to Pair with Coffee
The beans from the cacao tree are put through a process involving drying and roasting, which is then followed by grinding. This process produces two components: cocoa butter, a pristine white fat from within the beans; and cocoa solids, which are ground down.
The varying amounts of cocoa butter and finely milled cocoa solids being combined with sugar, milk powder, and other substances are what set apart the chocolates you can find in the store.
Here’s a quick rundown of the different chocolate products:
White Chocolate
White chocolate does not contain any of the cocoa solids that are present in regular chocolate. This item is a palatable, cream-tinted good that is produced utilizing sugar, cocoa butter, milk, vanilla, and lecithin (which helps join the components together in a reliable mix).
This beverage has a velvety texture with a taste like sweetened milk and vanilla that can be used to make luxurious coffee drinks, such as a white chocolate mocha.
You can combine white chocolate with coffees that have a high amount of fruity and floral flavors. Coffees from Costa Rica, Guatemala, and Colombia go well together with white chocolate.
It is not a good idea to use strong chocolate flavors with delicate coffees, as they can be too overpowering. Lighter and sweeter chocolates like white chocolate are a much better pairing.
Milk Chocolate
Chocolate that is milk-based is the most well-liked form of chocolate in the United States. This particular substance has a delicate, rich consistency and a pleasant, comforting taste similar to caramel, but without the sharpness of dark chocolate.
Milk chocolate consists of cocoa solids, cocoa butter, sugar, milk, and an emulsifying agent referred to as lecithin. The minimum amount of cocoa and milk needed to classify something as milk chocolate, according to the FDA, is 10% and 12%, respectively.
The delicate, subtle taste of milk chocolate makes it simple to combine it with different types of coffee. The smooth texture of milk can counteract the strongly bitter taste of full-bodied black coffees.
If you have a proclivity for desserts, milk chocolate is the ideal accompaniment for a cappuccino or other milk-based coffee.
Dark Chocolate
Rather than the degree of roast, what “dark” chocolate means is how much cocoa is in it, as distinct from coffee.
Dark chocolate bars are usually made up of just two components – cacao and sugar. In some circumstances, however, soy lecithin is added to offer further stability.
Dark chocolate has a firmer consistency and a crisp “snap” sound when broken into pieces, due to the lack of milk and reduced sugar content.
The amount of cocoa in dark chocolate is often indicated by a percentage. Most dark chocolates have a cocoa content ranging from 60% to 72% and are usually less sweet than milk chocolates.
The rich, intense flavors of dark chocolate are revealed when it is combined with milk. Dark chocolates which are known for their strong flavors work perfectly with strong, dark roast coffees.
A piece of dark chocolate and a single espresso make an excellent combination!
Chocolate Truffles
When pairing chocolate truffles with coffee, aiming to find balance is key for the best results. Choose a Central American coffee that is not so strong in taste, such as a medium roast.
Chocolate Cake/Cupcakes
The perfect type of coffee to go with chocolate cupcakes or chocolate cake is espresso. An espresso is a highly condensed form of coffee that has a pleasingly tart flavor and a hint of cocoa. The bold flavor of the cake counters the sweetness, which is a positive.
Brownies
The type of coffee you choose can vary depending on the way you prefer your brownies. Have a warm brownie straight from the oven with an icy glass of beer or an iced coffee to give an exciting mix of temperatures. Brownies and fruity coffees make a great combination, producing an interesting contrast of flavor.
Coffee & Food Pairing Best Practices
Before looking into what kinds of food to have with coffee and what types of coffee to match with particular foods, here are 5 hints to help give you an idea of what to do.
Like goes with like when pairing coffee & food
When matching coffee and food, it is similar to pairing wine and food, with complementary tastes being enjoyed together. If your coffee has an understated and fruity flavor, then you may want to try having it with a fruit tart or a sorbet. If you can taste the nutty and chocolate flavors in your coffee, a good accompaniment would be a brownie or almond croissant to match those tastes.
Balance out the intensities
When pairing, think carefully about how strong the coffee and food are. If your java is dark and intense, it might be nice to combine it with something a bit less intense like a graham cracker or a vanillin muffin in order to even out the strength of the coffee. If your coffee has a weak body and flavor, it is sensible to choose a more intense sweet like a chocolate truffle.
Consider temperature to create more depth
Heat can make your food and drink pairing more interesting and give you the opportunity to be inventive. Would you like the combination of hot and cold like a cup of flash-chilled iced coffee and a warm croissant? Do you prefer something a bit cozier to go along with your coffee, like a freshly made donut and a hot cup of drip? The choice is yours!
The texture goes hand-in-hand with the temperature
The consistency of the food can assist you in deciding the best temperature to serve your coffee. An example of this is if the food has a crumbly yet firm texture like that of biscotti; hot coffee should be used to dip it into and to make it softer. If the meal has a wet and spongy consistency, you can be more flexible in choosing an iced coffee or a hot latte. This practice is optional.
Complementary flavors make for a more adventurous pairing
If you’re looking for something special to have with your coffee, try combining complementary flavors. If your coffee is sweet, try something savory or salty like a soft cheese or a handful of cashews or a side of beef!
To bring out the flavor of cinnamon in your coffee, pair it with a salty snack like chocolate-covered pretzels, or something sweet and creamy like vanilla ice cream for a pleasant harmony.
Other Foods to Pair with Coffee Besides Chocolate
If you’re into the actual combinations of food and coffee more than the rules for dining, here’s a compilation of the 50 most delicious foods to enjoy with coffee. Take a look at our comprehensive categorical list below.
Fruit Pairings
In most cases, fruits will match nicely with coffee, apart from some citrus-flavoured fruit. Because light roast coffees generally have flavor notes that taste like fruit, it makes for a great combo. Fruits also lend themselves well to complementary pairings. Examine some of the most ideal combinations of fruit and coffee below.
Berries
These four types of berries – blueberries, raspberries, strawberries, and blackberries – are ideal partners for coffees from areas like Kenya and Ethiopia that are known for their abundant fruity flavor. Fruit is an excellent accompaniment to coffee from South America, as its flavor goes nicely with the flavor of coffee.
Bananas
If you are a fan of the chocolate and banana combination (Arrested Development fans will understand), you can easily make this combo at home. Simply pair some banana slices with a dark roast coffee that has a rich, chocolate-like flavor. Consider coffee beans from Brazil or Colombia.
Toast with Jam
A tasty yet easy coffee companion is toast with a spread like jam, jelly, apple butter, or any other type of fruit jam. These fruit-infused concoctions can pair perfectly with coffees that have nutty, caramelly or chocolatey flavors. Jam and toast go well with a cup of coffee from a tropical region, such as somewhere in the South Pacific.
Dried Fruit
If you’re a fan of things like dried cranberries and trail mix, why not try combining them with your favorite fruity coffee to create a flavor combination that plays up the natural fruitiness?
Neutral Fruits (Apple / Pear / Loquat)
If you’re looking to really taste the flavor of your coffee, fruit like apples and pears are great palate refreshers. Savor these fruits in combination with a light-roasted coffee that has abundant flavor that is reminiscent of flowers.
Juicy Fruits (Orange / Watermelon / Melon / Pineapple)
Combine lush fruits with coffees from Asia that have herbal and earthly flavors. This will help to create an adventurous complementary pairing.
Sorbet
Although not technically a fruit, sorbet contains a plethora of tasty fruit flavors. Sorbets go nicely alongside light-flavored coffees from places like Africa and the Central American countries of Mexico, Guatemala, and Nicaragua.
Pain Au Chocolat
This unique French pastry is ideal to have with a cup of coffee that has a hint of fruitiness. The combination of the rich butter taste of the pain au chocolate and the strong taste of the coffee creates a balanced, pleasant contrast. Think Burundi or Ethiopia coffee.