Chocolate and coffee pairing debated

At the Salon du chocolat, which took place from October 28 to November 1, 20 Minutes, a French news outlet, partnered with the event to explore whether pairing chocolate with coffee is a thoughtful choice. Experts discussed the topic, including Veda Viraswami from the Alain Ducasse Coffee Factory and Nicolas Cloiseau from La Maison du Chocolat.

Commonalities between chocolate and coffee

Chocolate and coffee both come from the seeds of fruits and share similar DNA. They are also grown in the same tropical region, known as "the coffee and cocoa belt." Their transformation processes, such as fermentation, drying, and roasting, also have similarities.

Challenges in pairing chocolate and coffee

Cloiseau argues that pairing chocolate and coffee is often done without careful consideration. He notes that in most cases, the two flavors blend in a way that neither can be clearly identified. He suggests that successful pairings should either resonate or contrast to highlight each product's unique characteristics.

Expert recommendations for pairings

Viraswami recommends pairing a strong espresso with praline candy to balance its intensity. Cloiseau suggests dark chocolate or citrus ganache with filter coffee or fruitier coffee varieties to enhance their flavors. At La Maison du Chocolat, they grind coffee beans at the last moment and infuse them cold to preserve their original flavor.

Other pairings and tasting order

Viraswami suggests pairing coffee with cheese, particularly parmesan, calling the idea "crazy." The two experts differ slightly on the order of tasting. Viraswami recommends drinking coffee first, while Cloiseau suggests tasting chocolate first, then coffee, and returning to the chocolate to observe its evolution. The goal, according to both, is to avoid a "black day" after the pairing.