What is the perfect match for chocolate?

Chocolate with tea. What kind of taste will arise when Western chocolate meets Eastern oolong tea? Europeans like to take a bite of fragrant chocolate and then sip coffee. We can also complete this sweet experience with Chinese tea. Start by choosing chocolate with a rich, aromatic texture. Valrhona, a supplier of various chocolate ingredients to celebrity chefs around the world, points out that top-quality chocolate must be the same color as the cocoa beans, which is reddish brown, not black. Because the main ingredients of chocolate are cocoa beans and sugar, while milk chocolate should be golden brown, the more cocoa ingredients, the darker the color. Just like the name of red wine can reveal the origin of the grapes, the chocolate produced by Valrhona also reveals where the cocoa beans are produced. For example, Caribbean chocolate (Caraibe) is made from cocoa beans from the Caribbean. Rich and creamy.

Good chocolate smells sweet and fragrant, and is delicate and charming in the mouth. It makes a crisp sound when you bite it, and then melts elegantly in your tongue, with a balanced taste and overflowing aroma.

Valrhona chocolate consultant Vincent Bourdin believes that the arrangement and combination of coffee and chocolate depends on personal preference. His personal experience is: Italian espresso (Espresso) is paired with a cocoa content of up to 100%. Seventy-year-old Guyana chocolate (Guanaja) is the most shocking, giving your mouth a strong impact of bitter and sweet.

Cappuccino is most suitable for Caribbean chocolate. Vincent Burden explained that Italians are accustomed to adding a little cinnamon powder when drinking cappuccino, or using a cinnamon stick to stir the coffee to increase the aroma.

The flavor of cocoa beans in Caribbean chocolate is similar to the spicy flavor of cinnamon, which goes well with coffee. "In fact, chocolate and Chinese tea can also create a harmonious and wonderful taste." Vincent Burden, who has done extensive research on Chinese tea, said that Japanese green tea with a slightly sweet and bitter taste is suitable for pairing with mellow milk chocolate. For example, the cocoa content accounts for Forty percent Jivara chocolate, under Vincent's wonderful recipe, is described as an oolong tea with a slight wood bark flavor, and dark chocolate with a slight raspberry flavor (Mante Chocolate, Manjari) is the best.

The most suitable temperature for storing chocolate is about 16 to 18 degrees Celsius. However, in the summer climate where the temperature is often 30 degrees Celsius, sensitive chocolate is often prone to sweating and melting, making it difficult to store. Vincent Burden said that the most suitable place to store chocolate is in a wine cellar with good temperature control, or in a cool place. corner. Otherwise, you have to put the chocolate in the refrigerator and let the chocolate warm up to room temperature and soften before eating.