Every year I attend my towns annual Chocolate Festival. Vendors from the state of Oregon and some as far south as San Diego come to sell their specialty chocolates. Tasting chocolate from around the world is awesome but that’s not the best part. The best part of the festival are the presentations on chocolate. This year there was one on pairing chocolate with wine or beer. The sommelier who gave the presentation discussed how particular wine or beer notes pair with certain chocolate. That got me thinking about pairing chocolate and coffee.
It makes perfect sense. Both come from the seeds of a tropical fruit, grown in countries along the equator. Both are dried and then roasted to accentuate their flavor profiles. And if done right, both come from small crop farmers who have been tending trees for generations. So, how do you decide which type of coffee goes with your favorite chocolate? Let’s explore it together.
Acidity
The first thing we want to talk about is acidity. Let’s face it. Some coffees are more acidic than others. The acidity of coffee is the sharp bite in a cup of black coffee. This can be due to the region where the coffee bean grew or the way it was roasted and it does affect that lingering flavor on your tongue.
Flavor
Another thing to keep in mind is the flavor complexity of the coffee you are using. Coffees from Brazil and Columbia are what we might think of when we think of coffee. The coffee belt, however, has a variety of flavors to choose from with hints of citrus, spices, caramel and toffee.
Dark Chocolate
You either love it or you hate it, but dark chocolate with its velvety yet sharp taste pairs well with bold coffees, dark roasts and espresso. The full-bodied coffees from India compliment dark chocolates bold flavor with the spicy notes of the coffee. Coffee from Sumatra is another great option with its earthy, spicy flavor notes.
Milk Chocolate
Milk chocolate matches well with more classic roasts, due to its mellow and smooth texture. Roasts like those from Guatemala and Bolivia are perfect with hints of chocolate, toffee and caramel. And our classics from Columbia and Kona area always a good bet. But really, any coffee profile will work here. The milk chocolate highlights the subtle notes of any coffee roast.
White Chocolate
Made from the cocoa butter of the cocoa bean and milk powder. It’s color is due to the absence of the cocoa nibs and creates a rich, creamy flavor. Because of its milder flavor, fruity coffees are the best. Coffees from areas like Columbia, Costa Rica, Peru and Panama all have mild citrus notes. They are also light to medium body with a mild acidity that will not over power the flavor of the white chocolate.
Pairing chocolate with coffee can be fun. Have a tasting party where each person brings a coffee and chocolate with a matching profile. Just remember the basics: dark roasts are better with dark chocolate, while milk and white are suited for more mild coffee profiles. Get fancy and try blonde and ruby chocolate too!
