Patrick Oconnell
Chocolate and cheese are two foods with distinct flavours and textures that may seem like an unlikely combination. However, some people believe that they complement each other and can be paired together to create a unique and indulgent taste experience. The wide range of chocolates and cheeses available on the market offers endless possibilities for experimentation, and some specific pairings are said to be particularly harmonious.
| Characteristics | Values |
|---|---|
| Number of chocolate types | 3 (white, milk, dark) |
| Number of cheese types | 10+ (brie, camembert, gouda, havarti, edam, manchego, cheddar, gorgonzola, emmental, parmesan) |
| Health benefits | Yes (antioxidants, stress reduction, protein, vitamins, minerals, calcium) |
| Taste | Sweet, bitter, salty, tangy, umami |
| Texture | Smooth, creamy, crunchy, crystalline |
| Temperature | Room temperature |
| Chemical reaction | Releases serotonin |
| Tannins | Cuts through richness of cheese |
| Fermentation | Heightens flavour complexity |
| Common pairings | White chocolate with camembert or goat cheese, milk chocolate with brie, dark chocolate with aged cheddar or blue cheese |
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What You'll Learn
- Chocolate and cheese share a high-fat content, which enhances taste sensations
- Both foods are fermented, which heightens flavour complexity
- Dark chocolate and blue cheese create a sensory masterpiece
- Milk chocolate and goat cheese is a pairing that celebrates contrasts
- White chocolate and Camembert is a dreamy delight
Chocolate and cheese share a high-fat content, which enhances taste sensations
Chocolate and cheese are two foods with distinct flavours that can be combined to create a surprisingly compatible and extraordinary taste. The high-fat content in both foods enhances taste sensations and creates a mouthfeel that is both luxurious and satisfying.
Fat acts as a flavour conduit, intensifying flavours and creating a harmonious blend. The high-fat content in chocolate and cheese carries flavours superbly, making them a perfect pair. The fat allows for a delightful interplay of flavours, textures, and sensory contrasts.
Chocolate and cheese both have complex flavour profiles that include sweet, bitter, salty, and umami notes. Aged cheeses and rich, dark chocolates, for instance, can have complementary flavour intensities and depths that marry well together. The bitter or sweet elements of chocolate can beautifully offset the tangy or salty aspects of cheese.
The texture of chocolate as it melts in the mouth can contrast beautifully with the creaminess of soft cheeses. Soft and creamy cheeses can balance the melt-in-the-mouth texture of chocolate. The smoothness of milk chocolate, for example, complements the creamy texture of brie. On the other hand, the boldness of dark chocolate pairs well with the strong, crumbly texture of aged cheddar or the smooth richness of blue cheese.
In addition to their flavour and texture affinities, chocolate and cheese also share similarities in their production processes. Both foods are fermented, which heightens flavour complexity and develops unique taste profiles. The tannins in chocolate, similar to those in wine, can also cut through the richness of cheese, offering a cleansing of the palate.
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Both foods are fermented, which heightens flavour complexity
Chocolate and cheese are both fermented foods, and this process is thought to be one of the reasons why they work so well together. Fermentation heightens flavour complexity and develops unique taste profiles, which, when combined, can be both surprising and deeply satisfying.
Fermentation gives both foods a broader range of flavours, allowing for more options when it comes to pairing. The process also creates unique taste profiles, which, when combined, create a symphony of diverse flavours that interact and complement each other. The bitter or sweet elements of chocolate can beautifully offset the tangy or salty aspects of cheese.
Chocolate and cheese also share a high-fat content, which carries flavours superbly. Fat acts as a flavour conduit, enhancing taste sensations and creating a luxurious and satisfying mouthfeel. The texture of chocolate as it melts in the mouth can contrast beautifully with the creaminess of soft cheeses.
The tannin content in chocolate is another factor that makes it a good companion for cheese. Tannins can cut through the richness of cheese, offering a cleansing of the palate.
When it comes to specific pairings, there are many options to choose from. Dark chocolate, with its rich, bittersweet flavour, pairs well with strong, crumbly aged cheddar or the smooth richness of blue cheese. Milk chocolate, known for its subtle sweetness, complements the creamy texture of brie or the lively flavour of goat cheese. White chocolate, the sweetest of the chocolate family, has a milder flavour and pairs perfectly with many kinds of cheese, including Camembert and goat cheese.
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Dark chocolate and blue cheese create a sensory masterpiece
Chocolate and cheese are two wildly different tastes that can come together to create a surprisingly compatible and extraordinary taste treat. The beautiful pairing of dark chocolate and blue cheese is a sensory masterpiece and has been done in France in the form of a dessert called Coulant by famous Chef Michel Bras.
Blue cheese is an aged, smeared, and moulded cheese that requires a lot of attention during the making process. The unique look of blue cheese is a result of a specific type of mould added during the cheese-making process and an additional step in the ageing process called "needling". The moulds added to blue cheese are derived from the genus Penicillium. The flavour of blue cheese is often an acquired taste. The pungent and salty flavour of blue cheese contrasts beautifully with the sweetness of chocolate.
Dark chocolate, on the other hand, is a perfect option if you prefer bittersweet or semi-sweet treats. It has a rich cocoa flavour with hints of earthiness, making it ideal for even the most sophisticated palate. The intense flavour of dark chocolate can withstand sharper cheeses such as blue cheese. The sweetness of the chocolate nicely balances the pungency of the blue cheese.
The best way to pair chocolate and cheese is to match their intensities. Lighter, milder cheeses work well with milk or white chocolate, while stronger cheeses can stand up to the boldness of dark chocolate. This way, neither the cheese nor the chocolate will overpower each other. When it comes to pairing chocolate and cheese, texture is also important. Generally, creamy and softer cheeses go well with smoother chocolates, while harder and aged cheeses pair well with darker, more intense chocolates.
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Milk chocolate and goat cheese is a pairing that celebrates contrasts
Chocolate and cheese are two delicious foods that can be combined to create an unexpectedly harmonious flavour combination. The sweet, creamy taste of milk chocolate, for instance, can be beautifully contrasted with the tangy, pungent notes of goat cheese.
Milk chocolate, a classic crowd-pleaser, is known for its sweet flavour and creamy texture, resulting from its high milk content. When paired with goat cheese, a type of soft ripened cheese, the combination creates a delightful interplay of flavours. Goat cheese tends to be more pungent, acidic, and robust in flavour, offering a distinct contrast to the sweetness of milk chocolate.
The versatility of milk chocolate allows it to complement a variety of cheeses, including mild options such as Edam and Manchego. However, the contrast created by pairing it with goat cheese highlights the unique characteristics of both elements. The tangy notes of goat cheese can accentuate the sweetness of milk chocolate, while the creamy texture of the chocolate can balance the acidity of the cheese.
Additionally, the pairing of milk chocolate and goat cheese can be further enhanced by incorporating additional flavours. For instance, the addition of salty inclusions, such as pretzels or almonds, in milk chocolate can beautifully complement the tangy flavour of goat cheese. This creates a dynamic interplay of sweet and salty notes, providing a truly satisfying sensory experience.
In conclusion, the pairing of milk chocolate and goat cheese is a celebration of contrasts. The sweet and creamy nature of milk chocolate is accentuated by the tangy, pungent, and acidic qualities of goat cheese. By embracing these contrasts, this pairing offers a delightful fusion of flavours that delights the senses and showcases the versatility of both ingredients.
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White chocolate and Camembert is a dreamy delight
Chocolate and cheese is a combination that may not be the first to come to mind for many. However, the two can create a surprisingly compatible and extraordinary taste treat. White chocolate, in particular, is a confection of cocoa butter, sugar, and milk solids, making it the sweetest of the chocolate family. Its mild flavour pairs perfectly with many kinds of cheese, including Camembert.
Camembert is a creamy option with a mould-ripened rind and a gooey interior. Its pungent, salty, and earthy notes are beautifully illuminated by the sweet, buttery taste of white chocolate. The result is a dreamy delight that blends each bite with a harmonious contrast of flavours and textures.
The combination of white chocolate and Camembert can be enjoyed in a variety of ways. One unique way is to add a slice of Camembert to a cup of hot chocolate, allowing the cheese to melt and absorb the flavours, creating a rich drink with a cheesy surprise. Another creative take is to wrap the Camembert around ganache, forming a "little chocolate and cheese taco".
For those who enjoy baking, Camembert and white chocolate cookies offer a non-traditional yet delightful treat. The chewy white chocolate cookie with a gooey, melted Camembert centre provides a sweet and salty contrast that challenges the expectations of a typical cookie. The white chocolate's creamy and honeyed notes balance the salty, pungent flavours of the Camembert, resulting in a unique and indulgent dessert.
White chocolate and Camembert is indeed a dreamy delight, offering a wonderful interplay of flavours and textures that surprises and delights the taste buds. Whether enjoyed in a hot drink, a creative taco, or a baked cookie, this pairing showcases the versatility and compatibility of two seemingly unlikely ingredients.
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Frequently asked questions
There are several types of cheese that go well with chocolate. Here are some examples:
- Milk chocolate with mild cheeses like Edam and Manchego, or with brie, gouda, and Camembert.
- Dark chocolate with sharp cheeses like aged cheddar, gorgonzola, or blue cheese.
- White chocolate with Camembert or goat cheese.
- Habanero chocolate with milk chocolate.
- White chocolate with bleu cheese.
- Dark chocolate with goat cheese.
Chocolate and cheese are both fermented foods, which heightens flavour complexity and develops unique taste profiles. They also share a high-fat content, which enhances taste sensations. The bitterness or sweetness of chocolate can beautifully offset the tanginess or saltiness of cheese.
It is recommended that you let the chocolate melt in your mouth first, and then savour the cheese notes that follow. Allowing chocolate and cheese to mix at room temperature can also help unveil their full flavour.
A Swedish study found that eating dark chocolate can reduce the risk of heart failure in women. Another study from Switzerland showed that eating dark chocolate can significantly reduce stress levels. Cheese, on the other hand, is a good source of protein, vitamins, and minerals such as calcium.
