Coffee and chocolate have many things in common: they are both made from the seeds of a tropical fruit, which are dried and then roasted in order to bring out their flavors, plus they both exist in different varieties with unique and inimitable characteristics. Most importantly, they both provide an energy boost and are often considered an indulgent treat.
How to pair coffee with chocolate?
In cafés and coffee shops, it is becoming increasingly common to serve coffee with a little chocolate praline. But which one to choose? Dark or milk chocolate? Bitter or sweet? It all depends on the type of coffee.
- If you choose a full-bodied coffee with a strong flavor – for example, a predominantly Robusta blend – you can pair it with a sweet flavor with a hint of vanilla. Milk or white chocolate provides a pleasant contrast to the bitterness of the coffee, thanks to the recognizable taste of milk and cocoa butter.
- When the coffee is delicate or aromatic with hints of spices – as is the case with some Arabica – 70% dark chocolate is recommended, because the intense flavor reinforces and enhances that of the coffee.
- Don’t know the blend? 60% dark chocolate is versatile and goes well with any type of coffee, both at the café and at home, no matter the extraction method.
More ways to enjoy coffee and cocoa together
In addition to the classic praline, we can suggest other ways to prepare a chocolate-flavored coffee. For a bitter note, use cocoa powder. You can sprinkle it on the bottom of the cup before pouring your coffee or on the foam of your cappuccino or latte macchiato.
Do you prefer a sweeter aftertaste? Then you can put some chocolate shavings in the cup, pour in the coffee and wait for it to dissolve. Stir if you prefer an even-tasting drink, leave it at the bottom instead if you like to be surprised by your last sip.
The most famous coffee and chocolate pairing: tiramisu
The origin of the recipe is disputed among different regions, restaurants and cooks, but tiramisu is certainly the best known and most popular Italian dessert all over the world. There are many versions of it, the classic one involves dipping Savoiardi – a special type of spongy, crumbly biscuit – in coffee prepared with a Moka pot. Between each layer of cookies, a generous layer of mascarpone cream is spread, and once you get to the last one, top the dessert with a generous sprinkling of bitter cocoa.
What is your favorite pairing?
