Many people drink coffee every day. And while the traditional brew is still the dominant way in which to drink coffee, additional ingredients and methods of consumption are being used. Among one of the more popular ingredients is Chocolate. Used in cooking and as an enhancer in other beverages, it is not a surprise that coffee would see chocolate integrated. Here are a few ways in which coffee and chocolate have been combined for a great taste as recommended by London coffee wholesale company Doppio Coffee.
The Straight Syrup Method
If you consider the makeup of the mocha, it is really just chocolate syrup and milk added to the coffee. You can simulate the taste of mocha by adding straight chocolate syrup to your coffee. Of course, you will want to ensure that you add some milk as well to get the full flavour. However, if you just want the chocolate accenting of the coffee you can do that as well. Adding syrup is the simplest way in which to couple chocolate with coffee. As a variation, you may want to consider adding crushed chocolate (preferably dark chocolate) to get a more robust flavour.
Chocolate and Coffee in breakfast foods and pastries
Instead of drinking coffee, using coffee as a powered topping on muffins or using coffee directly in the cooking of pastries and breakfast foods is not uncommon. Pairing the chocolate and the coffee is done quite often with cakes and muffins. Either the chocolate will be topped with coffee powder, or the coffee cake will be complimented by a chocolate topping or cocoa powder on the top. In instances where a cake is purely chocolate, many restaurants and cafes will serve coffee with the chocolate cake.
Balancing Chocolate and Coffee in this manner is not a new development. The sweetness of the morning pastry coupled with the bitterer and acidic flavour of coffee does well for the pallet. Coffees which do not have a pastry accompany the order may be offered biscotti coated with coffee to dip into the drink.
Coffee Ice Cream
Coffee Ice Cream usually has chocolate added to the flavour. Large corporate coffee companies have made several variations of chocolate/coffee ice cream. Many homemade recipes use both coffee and chocolate. Traditionally, the coffee ice cream will use powdered chocolate with instant or pre-brewed coffee. Using coffee by itself would yield a very bitter flavour even if the coffee was saturated with a fair amount of sugar. By adding the chocolate, the overall taste is neutralized to give the boldness of the coffee with the smooth sweetness of the chocolate while at the same time ensuring that neither is over powering.
Chocolate and Coffee Candies and deserts
Commercially, coffee and chocolate have been paired for quite a while. Chocolate candies have used a large selection of coffee fillers. Such deserts include coffee truffles and Coffee flavoured butter creams. Independently, combinations with coffee and chocolate have been numerous and bound only by the imagination.
Coffee Beans and Chocolate
A growing trend in the coffee and chocolate food market is the chocolate covered coffee bean. The flavour is different from the beverage in that you are not getting the brewed acidity of the coffee, but rather the flavour of the raw bean. As such, the caffeine content is extremely high and most people do not consume more than a few of the chocolate flavoured beans at a time. If making chocolate covered beans at home simply melt your chocolate and add them to your favourite whole roasted beans. Chocolate covered beans go well with milk and berry juice. It is not recommended that you drink coffee with chocolate covered coffee beans as the coffee flavours may clash and the caffeine content would be excessive. However, for an afternoon or dinner snack it is a great choice.
What coffees and chocolate works best?
Coffee and Chocolate combinations work well together. However, you need to keep in mind that there needs to be a balance of some sort. Dark chocolates need to be paired with a smoother and lighter coffee. You do not want to have something too acidic and bitter. Alternatively, if you have a dark coffee such as a gold coast or a Sumatra coffee, you need to use a lighter chocolate to balance out the flavour.
The only time where it would be advised to couple dark coffee with dark chocolate would be in the evening when taking a meal. As the other flavours of the meal will help to balance out the pallet the chocolate and the coffee can be paired as dark to dark or light to light. Keep in mind that if you are pairing your chocolate with an expresso that the flavour will be more pronounced in the expresso than with drip coffee.