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What is the proper pairing with dark chocolate?
Hypotheses about economic complements may not seem cause for a fight, but I have encountered what I can only call schools of thought:
1. Wine
2. Spirits
3. Strawberries
4. A pinch of red chili powder
5. A quick swig of mineral water immediately afterwards
I advocate #4 and #5 only. Strawberries are too rich and too strong in flavor, if it be a fruit I nominate a few bites of a pluot or a few grapes for succulence, both in advance of the chocolate only.
You will find meditations on this topic, and others, in Clay Gordon's inspiring Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate.
Readers, will you either vote or amend this list?
Posted by Tyler Cowen on August 19, 2007 at 05:38 PM in Food and Drink | Permalink
Comments
At a wine tasting last weekend, the Linganore vinter's rep paired one of the selections with chocolate. I was surprised, but first ate the chocolate, then tasted the wine, and it was good! Surprised again.
Posted by: Jane2 at Aug 19, 2007 5:45:05 PM
I rather enjoy good scotch with good chocolate, but I may be a bit on the odd side.
Posted by: Perry E. Metzger at Aug 19, 2007 5:46:36 PM
What about a little bit of orange skin inside the chocolate?
Posted by: Rasa at Aug 19, 2007 5:48:34 PM
Wine is good, but in truth it is a bit of a push (the sum is good, but not nearly as good as the parts). I've tried it (too) many times and it never gets to the "sublimeness" of either component on its own.
Chili matches chocolate surprisingly well and gives you a WOW sensation that is hard to match. Still, can't get rid of the feeling that's a little like fireworks, but that's all there is...
Water may be best, but I'd like to be able to find something with flavour to add to the list.
Keep th great work.
Posted by: Alvaro at Aug 19, 2007 5:54:28 PM
Scotch + chocolate is great. There's a local store here in Seattle that sells mini chocolates with salt on them which go really well together.
Posted by: BlogReader at Aug 19, 2007 5:56:09 PM
I vote for nuts!
Posted by: Yan Li at Aug 19, 2007 5:58:56 PM
A slice of pear, immediately after.
Posted by: Stephen Downes at Aug 19, 2007 6:06:03 PM
I like it with orange juice. The contrast of sour/bitter is very appealing.
Posted by: Loyal Reader at Aug 19, 2007 6:14:13 PM
mandarin?
Posted by: lokidd at Aug 19, 2007 6:17:44 PM
Pairings?
A good brandy ... Asbach Uralt (URL included). I was given some Asbach Uralt chocolates for Christmas, nice dark chocolate filled with their brandy.
A rich cup of coffee, something that'll hold up to the chocolate taste & possibly have chocolate notes to it. A nice Ethiopian Harrar, freshly roasted & properly rested. An espresso if properly pulled.
Nuts work for me, especially hazelnuts.
Other sweets ... cakes or cookies ... are good too. It needs to be rich enough to stand up to the chocolate.
But I've never found a fruit that I really like with chocolate. Even the brighter coffees or lighter brandies don't work for me. I don't like the fruity notes.
Posted by: Michael Wascher at Aug 19, 2007 6:24:35 PM
Another Vote for Oranges/Orange Juice
Though chilli is surprisingly good too
Posted by: Paul Walker at Aug 19, 2007 6:28:55 PM
I second chilies and chocolate.
Chocolate contains a neurotransmitter which would increase the release of endorphin in the brain if it weren't so quickly metabolized. Chilies, which contain capsaicin, can replicate the intended effect.
While I haven't tried mineral water, I would presume it would be served chilled? I would be hesitant to pair chocolate with anything that would change the internal temperature of the mouth. This goes for many fruits as well as white wine.
Posted by: Jeremy Clark at Aug 19, 2007 6:30:35 PM
Depends on the chocolate. With something rich and crude like Domori Chateau Porcelana (no vanilla, no cocoa butter), a drink of mineral water 2/3 minutes after finishing is about right. For a refined, smoother bar like Amedei Porcelana a nice cup of fresh roasted coffee about 5 minutes after finishing works for me. Why is it that the Italians make the best chocolate? Save your scotch for chasing down the haggis next christmas dinner!!
Posted by: angus at Aug 19, 2007 6:31:53 PM
Depends on the chocolate. With something rich and crude like Domori Chateau Porcelana (no vanilla, no cocoa butter), a drink of mineral water 2/3 minutes after finishing is about right. For a refined, smoother bar like Amedei Porcelana a nice cup of fresh roasted coffee about 5 minutes after finishing works for me. Why is it that the Italians make the best chocolate? Save your scotch for chasing down the haggis next christmas dinner!!
Posted by: angus at Aug 19, 2007 6:32:50 PM
Espresso, yes.
Raspberries! The essential fruit for chocolate. More tart and less rich than strawberries, so they accentuate the chocolate richness better.
Grand Marnier works very well in small sips. Chambord would probably also work.
Some dessert wines. I've had good luck with Tokaji Aszu and Sauternes. Ports (especially the so-called "chocolate ports") usually do not work.
If you want a spice: ground cardamom.
Posted by: Nicholas Weininger at Aug 19, 2007 6:35:31 PM
The original eaters of chocolate ate it with chili pepper. That's good enough for me.
Posted by: jb at Aug 19, 2007 6:52:28 PM
The only fruit whose flavor doesn't clash with chocolate's flavor (IMHO) is the banana. A banana can sweeten the aftertaste with sugar, while the starch will make the next bite's flavor smoother.
I also love chocolate with a good cup of french press coffee--something mild and a little sweet, like a light-roast Costa Rica pacamara.
As far as alcohol goes, I find that a good hopsy pale ale can complement the bitterness of chocolate nicely, and the carbonation of the beer can enhance the aroma of chocolate as well.
I need to go eat chocolate now.
Posted by: Lucas at Aug 19, 2007 6:59:33 PM
Come to think of it, I would prefer pairing it with another, but bigger, bite of dark chocolate
Posted by: Yan Li at Aug 19, 2007 6:59:51 PM
I advocate a sparkling water. I also advocate an espresso. Actually all three in concert are a delight.
Posted by: Richard Pointer at Aug 19, 2007 7:17:00 PM
Yan Li's second comment nails it.
Posted by: Tyler Cowen at Aug 19, 2007 7:17:37 PM
Wine good. A mellow red works best.
Nearly any berry goes well with good chocolate.
A dove mini dark chocolate with a smear of peanut butter and some milk is great comfort food.
Come to think of it, is there anything that doesn't pair with dark chocolate?
Posted by: Trent at Aug 19, 2007 7:25:49 PM
Another vote for "More dark chocolate".
Posted by: MattF at Aug 19, 2007 7:29:03 PM
A nice port, and a hard cheese like a parmigiano regianno. The combination of sweet and savory works extremely well in my opinion.
Posted by: Jason at Aug 19, 2007 7:33:45 PM
In my opinion, the chocolate will overwhelm a vintage port, but a good tawny port is a really wonderful pairing with a rich dark chocolate.
Posted by: anon at Aug 19, 2007 7:39:16 PM
In my opinion, the chocolate will overwhelm a vintage port, but a good tawny port is a really wonderful pairing with a rich dark chocolate.
Posted by: anon at Aug 19, 2007 7:39:36 PM
A ristretto or a nice Saint Emilion.
Posted by: Dalibor Rohac at Aug 19, 2007 7:41:58 PM
A cup of good East African coffee, dark-roasted, pairs well with just about any chocolate.
I'm also a fan of candied ginger -- the sweetness and the bite pair nicely with it.
If you're interested in food pairings in general, Martin Lersch over at Khymos.org has been very interested in the subject, and recently posted about pairing chocolate and meat!
Posted by: Dolohov at Aug 19, 2007 7:56:55 PM
Peanut Butter lightly applied or dipped into.
Posted by: purpleslog at Aug 19, 2007 8:06:55 PM
I'm far too low-brow to eat "fine" chocolate and drink mineral water.
A chunk of Hershey's and then a sip of home-roasted coffee, which right now means a mixture of India monsooned malabar, and Colombian narino, brought to a vienna roast about 3 or 4 days ago.
I've never chased chocolate with chili, but I eat quite a bit of salsa and have found that eating either or close together (while not close enough to be considered pairing them) has posed no problems whatsoever.
Posted by: Ray G at Aug 19, 2007 8:16:14 PM
I'm surprised no one has mentioned warm milk. I wouldn't want a small cup of warm milk *every time* I had a delicious bit of chocolate, but on occasion it is a superb compliment.
I've tried various reds, but the combo never tastes quite as good as it looks, and having chocolate can ruin the flavor of any additional wine you might be planning on drinking, so it pretty much has to be the last pairing of the evening.
There are many many Belgian ales that go great with chocolate. Try any of the lambics (my favorites are gueuze (no fruit) and framboise.)
My favorite piece of chocolate right now is topped with a pinch of fleur de sel, but the two things really need to be in the mouth at the same time, not following each other.
Posted by: Michael Giesbrecht at Aug 19, 2007 8:34:29 PM
Old brown rum (7 years and up), brandy or jerez, without any ice of course.
Posted by: Nikolaus at Aug 19, 2007 8:49:09 PM
Hazel nuts are fantastic with any kind of chocolate.
But really, dark chocolate can be eaten alone and usually should be.
Posted by: KingM at Aug 19, 2007 10:20:59 PM
Brother workers! Today you are oppressed and have nowhere to live but shacks and nothing to eat but bread and water while those who live off the sweat of your labor live in mansions and eat strawberries and cream. But come the Revolution you too will live in mansions. Come the Revolution you too will eat strawberries and cream.
But I don't like strawberries and cream!
Come the Revolution you'll eat strawberries and cream!
Posted by: triticale at Aug 19, 2007 10:27:18 PM
The original eaters of chocolate ate it with chili pepper. That's good enough for me.
The original eaters of chocolate also included psilocybin mushrooms in the mix. If I ever try that combination (I usually make a tea with ginger and lemon) I think I'll omit the peppers.
Posted by: triticale at Aug 19, 2007 10:30:47 PM
It really depends on the origin of the chocolate, which will affect the flavor, and thereby what pairs well with it. Scotch would go well with a Javanese chocolate, which would likely have a smoky hint to it, African chocolates are usually quite fruity and would go well with something similarly fruity-a pinot noir, possibly. Oranges are good because of the acidity, chili is nice, although the best chili-chocolate combo I've had included some cinnamon. Coffee works very well also.
Posted by: DylanMorgan at Aug 19, 2007 10:47:21 PM
One thing here that no one else brought up - I once had just straight 70% chocolate (El Rey, I think) with a Malmsey Madiera from Miles... aged 10 years. I think. Anyway, the flavor pairing was absolutely outstanding. I've never had chocolate taste so good.
Posted by: K at Aug 19, 2007 11:19:35 PM
Raspberries. Or ice wine. Both of which are too sweet really by themselves.
Orange peel.
Key lime. (Yes, I am from Florida.)
Hazel nuts or almonds.
Green tea and shortbread cookies.
Dried mango -- with the chocolate melted over it.
My favorite combinations are with berries and citrus, though I'll enjoy it with just about any fruit.
Posted by: Kat at Aug 20, 2007 1:19:54 AM
Dark choc and walnuts. This is the bittersweet, afternoon brain food that keeps me coding until evening.
Posted by: Jamie Pitts at Aug 20, 2007 2:32:09 AM
Don't forget oatmeal. Once a Dagoba organic chocolate bar with nibs melted in its wrapper as I was hiking so I smeared it on an oatmeal cookie. Nice to be reminded of the simple things in life.
Posted by: FM at Aug 20, 2007 6:48:34 AM
A great dark ale.
Westvleteren 8 or 12, Rochefort 10, or similar.
Cheers!
Posted by: Jeroen at Aug 20, 2007 8:30:19 AM
Okay, there are a lot of good nuts that would go well, but am I the only one thinking mint?
Posted by: Mario at Aug 20, 2007 8:36:56 AM
In the future, you might want to setup a poll for a question like this, so that people vote online?
http://www.vizu.com/
http://polldaddy.com/
Posted by: Pablo at Aug 20, 2007 9:46:14 AM
If you need to pair dark chocolate with anything, your dark chocolate isn't good enough. I suggest Dolfin. I have yet to find a 70% or even 85% chocolate as delicious, tho the commonly-available Lindt 70% dark chocolate has the best price/performance of any dark chocolate, hands down. (It costs about half what the Dolfin does). And no. Do not pair it with anything.
Posted by: Henrik at Aug 20, 2007 10:10:08 AM
I find that dark chocolate tastes especially good after I've just eaten buttered toast. A "dessert" of two or three bites of dark chocolate after breakfast is quite satisfying.
Posted by: Rich at Aug 20, 2007 10:13:18 AM
Michael G is right - Belgian beer. Of the ones readily available where I live, Leffe Brun does a good job.
Posted by: dearieme at Aug 20, 2007 10:30:16 AM
Marzipan. That is all.
Posted by: Andrés Vernon at Aug 20, 2007 11:17:11 AM
Overall, any beverage or spirit that you pair with chocolate (other than water) will change it's taste a little bit - ideally, the pairing enhances the flavor of both the chocolate and whatever you pair it with, or otherwise the two interact in an interesting way.
Beer makes a really interesting pairing with dark chocolate. Lambics and Belgian-style beers can work extremely well, as can dark beers such as porters and stouts.
Personally, my favorite wines to pair with dark chocolate usually fall somewhere in the world of really big Zinfandels.
Posted by: Dana Zemack at Aug 20, 2007 12:22:51 PM
A raspberry lambic ale! Lindeman's Framboise is relatively easy to come by and quite good. New Glarus Raspberry Tart is arguably the best, but sadly only available in Wisconsin.
Posted by: Noah Yetter at Aug 20, 2007 12:40:18 PM
I personally like a very good Argentinian Malbec in pairing with a rich Dark Chocolate.
Posted by: Darin London at Aug 20, 2007 12:46:02 PM
If wine, what kind?
Posted by: unarmed at Aug 20, 2007 1:01:44 PM
In order:
1. More dark chocolate.
2. Port.
3. Good coffee.
4. Good white chocolate from the same maker. (I've only tried this with Lindt.)
Posted by: Anthony at Aug 20, 2007 1:08:32 PM
A good West Coast pinot nior (I've not tried any Burgandys) with dark chocolate is wonderful. I like a tawney port and found it to be good (enhancing but not sublime). I'll have to try a good dark ale.
In the spirit of my old favorite candy, peanut butter?
Posted by: nelsonal at Aug 20, 2007 1:18:14 PM
Tsk tsk. All of you recommending alcoholic beverages should keep in mind that while he does not
support prohibition, Tyler is for most Americans giving up drinking alcoholic beverages entirely,
if voluntarily. So, think about those nice chilis, if not the funny mushrooms, or maybe some good
coffee, if that is approved by the master, along with the mineral water.
And, yes, all this does depend on the chocolate...
Posted by: Barkley Rosser at Aug 20, 2007 2:33:08 PM
Friends I showed this debate to my in-house expert, my daughter Alexandra and she immediately informed me that the dark chocolate Côte d’Or with Pecans is the best mix she has encountered in her very diligent research. Having said that and as an orthodox in the matter she also reminded me that a good chocolate was a good chocolate on its own and to fully enjoy it, any distractions, within five minutes at least, is not to be recommended.
Posted by: Per Kurowski at Aug 20, 2007 4:00:15 PM
I do 2 bong hits before good chocolate, or other highly flavored food, just enough to arouse the senses.
Posted by: Clara M at Aug 20, 2007 9:42:00 PM
A hard day at work certainly helps one appreciate chocolate perhaps more than anything else. Paired with your favourite music.
As for scotch, I think it would depend very much on the scotch. I think most scotches are too light and sweet to pair well with dark chocolate. A spicier one such as Talisker or the blends using Talisker might better pairings, or perhaps Laphroaig, although that may be too unctuous. Unfortunately, experimenting with that is a little beyond my budget for another year or two.
Posted by: iam at Aug 20, 2007 11:28:40 PM
Female lips
Posted by: at Aug 21, 2007 7:40:11 AM
the answer is scotch.
Posted by: Jason at Aug 21, 2007 1:44:41 PM
Raspberries and different variations of chocolate, especially dark.
All mixed together in a bucket.
And perhaps a wafer thin mint.
Posted by: Eric H at Aug 21, 2007 7:47:28 PM
Beer: either an abbey-style dubbel (like Ommegang, from upstate NY) or an imperial stout, depending on whether you want to complement the fruity or the roasty aspects of the chocolate.
A raspberry lambic might be nice, or it might overpower the chocolate. Wouldn't pair well with a more subtle cholate, I think.
Posted by: Pseu at Aug 21, 2007 11:02:19 PM
Not necessarily in order:
Port
More Dark Chocolate
Chartreuse
Expresso
Sex
Posted by: Abraham Hernández at Aug 22, 2007 9:19:00 PM
#1. Chile Powder
Depending on Temperature
Hot Weather - Nice Dark Beer
Cool Weather - Good Strong Expresso
Posted by: Dave at Aug 22, 2007 10:08:43 PM
IMO, this is the best post I've read here. My vote is for coffee, and then milk, just because that's all I've really tried. Now I have a fun project for the weekend - print out these comments and get tasting! Can't wait to try the popular chili option...
Posted by: Foster at Aug 24, 2007 11:30:17 AM
Raw honey.
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Posted by: Tony at Dec 28, 2007 9:34:35 PM
With Dark Chocolate...or otherwise, the Indian favourite has been vanilla ice cream, because the Indian palate does ot take too kindly to extremes of taste. We're used to many tates at the same time. Bit with a good dark chocolate, I feel the best combination would be citrus rinds...maybe the chocolate can be had with some over-rested marmalade? Both flavours are mature, and the bitterness of the chocolate will balance well with the tang of the rinds as well as the flavours of teh marmalade.
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