Quick Links: List of American Bean-to-Bar Chocolate Makers, List of Canadian Bean-to-Bar Chocolate Makers, List of UK Bean to Bar Chocolate Makers, The Raw Chocolate List, Organic & Fair Trade Chocolate List (U.S. & Canada), Soy-Free Chocolate List, Dark Milk Chocolate List, List of Specialty Chocolate Retailers, List of No Cane Sugar Chocolate, List of Cocoa Bean Suppliers, How to Temper Chocolate, Chocolate Recipes.
Saturday, January 22, 2011
Chocolate and Wine....or is it Chocolate and Coffee? Decaf please!
The 60% chocolate also has a nice strong smell to it - fruity and sweet with no overly woodsy or burnt odours. It's not that smooth. And I'd say it tastes a little too sweet for a 60%. Since "sugar" is listed as the first ingredient (meaning it has more sugar in it than any other individual ingredient by weight), that indicates to me that there is less cocoa butter than many other 60% bars. That explains why it does not seem very creamy or smooth. This may be what the manufacturer wants though, since this chocolate is supposed to be paired with a Merlot, Shiraz, or Zinfandel (red). Merlot and Shiraz are slightly sweeter wines, which would compliment the sweetness of the dark chocolate.
Since I could not have wine with my chocolate, I opted for a decaf coffee and did a little pairing of my own. I re-tasted each of the BRIX milk, 60% and 70% chocolates with a Bridgehead Espresso Roast Decaf coffee and found that the milk chocolate was okay with it, but the 70% dark chocolate went the best with the coffee. The flavours of each the chocolate and the coffee were enhanced, whereas the 60% chocolate changed the flavour of the coffee to something not so tasty. The same general rules go for coffee and chocolate pairing as for wine - that is, the darker & more bitter the coffee, the darker & more bitter the chocolate to taste with it.