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Throughout history there have been natural pairings that work together seamlessly. In the culinary world, one of those is definitely coffee and chocolate. Although both ingredients have independently complex tastes, when they are paired together delicious combinations are created, with the coffee enhancing the flavours of the chocolate.
“Coffee and chocolate are two of the most popular indulgences throughout the world. There is no reason why when these two craved ingredients are put together the imaginations of chefs and foodies alike shouldn’t run wild creating outstanding new recipes and discovering new tastes,” comments Matthew Dees, senior brand manager for Jacobs Coffee.
Thokozane Radebe, brand manager for Douwe Egberts, adds that since coffee and chocolate are grown and farmed in very similar manners, and usually within the same regions, this contributes to them sharing similar flavours. Chocolate and coffee are both seeds that hail from tropical plants and are processed in very similar ways – they are both picked, fermented, dried at their origin and then roasted to create their flavour profiles. However, when they are enjoyed together, they bring out new, enhanced flavours in one another that takes the taste experience to new height.
Coffee and chocolate have evolved over the years, where chocolate, which was once simply dark, milk and white, now comes with additives such as fruit, spice and nuts. Coffee has evolved to include similar fruity, nutty and spicy ingredients, but to prove this pairing’s complementary taste profile both treats now also include one another’s flavours within their own to create an experience. Many chocolates have coffee flavoured variants, whereas coffee options offer notes of chocolate in their blends. Jacobs coffee includes flavours such as Choc Hazelnut and Mocha in their cappuccino ranges, while Douwe Egberts makes use of the chocolate taste profile within their Mocha Kenya Style variant. These coffee blends offer a different coffee experience offering chocolate on the palate, without compromising on the coffee flavours. Coffee was once a secret ingredient (not so much anymore) used when baking with chocolate to bring out a more chocolatey taste in the goods.
“Taking the time to pair your chocolate and coffee, all comes down to experimentation,” suggests Dees. But knowing a few of the simpler pairings does help in navigating the chocolate and coffee world. The rule of thumb is the darker and stronger your coffee the darker your chocolate should be, while your milder coffees should be enjoyed with milk chocolate. However, Radebe explains that a white chocolate can also be enjoyed with a dark roast, as the sweetness of the chocolate, can complement and tame the bitterness of the coffee. Sometimes, finding your perfect combination comes down to individual tastes, but what a fun time it can be finding out.
DELICIOUS COFFEE CHERRY CHARLOTTE
INGREDIENTS
Some oil for the mould
175g Boudoir finger biscuits
2-3 tablespoons of brandy
1 small cup of strong Jacobs coffee
300ml of cream
200g mascarpone cheese
2 tablespoons cocoa powder, additional for dusting
2 tablespoons powdered sugar, additional for dusting
300g of cherries, pitted and halved, additional 3 cherries for garnish
100g of good quality dark chocolate
Step 1
Brush a deep bowl lightly with oil. Cover the bottom of the bowl with a baking paper circle. Set Aside the 5 biscuits. Mix the brandy and coffee and soak the remaining biscuits in it for a short time. Line the bottom of the bowl with halved biscuits and the edge with the whole biscuits (sweetened sides facing upwards).
Step 2
Whip the cream until stiff and fold in the mascarpone. Put half of the cream mixture in a second bowl. Mix cocoa powder and powered sugar in one portion, and cherries into the other portion of cream and mascarpone mix.
Step 3
Layer the cream mixtures in the bowl. Place the spoonfuls of biscuits on the last cream layer, pressing down firmly. Place the bowl in the refrigerator for several hours or overnight to set.
Step 4
Before serving, place a flat plate on the bowl, turn the bowl over and lift off the Charlotte. Dust your Charlotte with cocoa and powered sugar and garnish with cherries. Finally drizzle over the chocolate, and you are ready to serve.
CHOCOLATE CAKE WITH ESPRESSO
© Dorling Kindersley Publishing Company GmbH, Munich, May 2015
INGREDIENTS
You will require 2 springform cake tins, each 20 cm in diameter
100g soft butter, plus more for the cake tins
275g of sugar
2 large eggs
200g of flour
75g of cocoa powder
2 teaspoons of baking powder
125ml of brewed, cooled Jacobs Freeze Dried Instant coffee
125ml of milk
Vanilla Extract
For the buttercream
125g of cold butter, diced
25g of cocoa powder
125g powdered sugar
2-3 tablespoon milk
Good quality dark chocolate for garnishing
Step 1
Preheat the over to 180°C. Grease the cake tins and cover the bottom with baking paper. Beat the butter and sugar with a whisk until frothy.
Step 2
Add the eggs, one at a time, mixing each egg thoroughly before adding the next one. Sift the flour, cocoa powder and baking powder into a second bowl. Stir in the cooled coffee, milk and vanilla essence in a third bowl.
Step 3
While stirring, add the flour and the coffee mixture to the butter-egg mixture and mix everything into a smooth dough. Fill the dough into the two cake tins.
Step 4
Bake the cakes at 180°C in the over until golden brown, approximately 3—35 minutes The cakes are ready when they spring back to light finger pressure and no more dough sticks to a stick, when placed into the cake. Remove from the over, allow to cool in the cake tins for a few minutes, then remove and allow to cool in the cake times for a few minutes, then remove and allow to cool on cooling trays. For the butter cream, melt the butter in a saucepan over low heat. Add the cocoa powder and simmer for 1-2 minutes stirring, then remove from heat and let cool slightly.
Step 5
Add the powdered sugar to the cocoa butter and mix thoroughly. Stir in the milk one tablespoon at a time until a smooth, shiny mass has formed, allow to cool (it will thicken). Spread half of the buttercream on to one of the cakes. Put the cake on top and spread the rest of the cream on to the second cake. Finally, use a peeler or grater to remove pieces from the chocolate. Garnish the cake with the chocolate shavings.
Grown up “hot chocolate”
INGREDIENTS
1 Jacobs Mocha or Choc Hazelnut instant cappuccino sachet (1 sachet per 200ml hot water)
Hot water
Marshmallows (you can decide how many)
Chocolate shavings
Whipped cream (optional)
Step 1
Pour the Jacobs cappuccino sachet into a warm mug.
Step 2
Boil the kettle. Once the water is boiled pour it into the mug. Stir continuously for 1 minute.
Step 3
Choose your marshmallows (amount and colours) and place on top of your cappuccino.
Step 4 (Optional)
Add a dollop of whipped cream to the top.
Step 5
Sprinkle your chocolate shavings on top.