Mutiplecation Table 100x100

CHOCOLATE THAT GOES WITH COFFEE ',

L ' combination of chocolate with the coffee is a particularly sensitive issue, because both have features that go into piles: the' bitter, toasted el'astringente. The bitter el ' astringent, in particular, are subject to the effect alone, which means that a very bitter chocolate consumed after a very bitter coffee will seem even more bitter. The same applies to the astringent, which moreover is even less tolerated. To maximize your enjoyment of this combination we follow a few tips:
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- The chocolate should not be overly sweet , especially if it is eaten with unsweetened coffee, and especially if it is eaten with the coffee, not after (as with the fingers). In fact, the sweet chocolate threatens to stand out too much bitterness of the drink.
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- The coffee is not too toasted : the bitterness and aroma from the roast as likely to overwhelm the flavors of chocolate, and destroy that synesthetic mechanism that influences the perception of sweetness of the whole - especially if they feel also hints of burnt typical of a roasting too much pushing or even a sovraestrazione, which may depend on the espresso machine or the barista.
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- At the end should not remain in the mouth earthiness of chocolate: an astringent instead of coffee tends to accentuate this feeling. For this astringency can be tolerated at low levels in chocolate, not the coffee.
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- Of all the aromas that are created in the matching, the most appreciated are those floral . This makes it important is the choice of chocolate, is that of mixture, which must be particularly well-balanced. In fact, should make the aromas of flowers and so welcome fresh fruit and characteristic of washed coffee, but not the acidity typical of this component. This capacity resides in the art of the whole mix of Italian roasters.
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- Other spices, vanilla to is particularly sought after in the matching, because the Italians are synonymous with sweetness, familiarity and reassurance. So far this has to be in chocolate, both in coffee.
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Unlike the other combinations considered here mouth cleaning has precedence, even more of the flavor profile: the balance of tactile is crucial. As for cookies, chocolates also very often the best match is with brandies aged: in all cases, we prefer soft, never aggressive or pungent, aromatic but not overbearing.

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- Chocolate milk is not recommended for this combination. The aroma of milk is perceived, along with grappa, as something that should not be cheesy: it is therefore best to choose a dark .
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- Among the most pleasing aromas in the matching are, surprisingly, the herbs, most of the features grappa chocolate. The brandy in this sense should be able to clean a lot of flavor left by the chocolate, such as cocoa and spices, emphasizing others.
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- Other fragrances in the matching are welcome in the head honey, followed by dried fruit and citrus fruit from : these are all considered to be particularly valuable in both the aromas and grappa in chocolate, and this characteristic is much sought in sampling. The richness of olfactory sensory fully confirms a trend today.
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The combination of wine chocolate is not an easy task especially for complex of that food, is linked to its components, both characteristics.
Without prejudice to make room for subjectivity and personal taste, free from the principles, rules and models, pairing wine with chocolate is to be made in respect of two principles - consistency and contrast - that characterize the fundamentals of the proposal ' Italian Sommeliers Association so. The wine pairing must be, for structure, strength, intensity, complexity, duration of taste and smell that cope with the complex aroma and taste of chocolate, otherwise use and the exaltation of the latter to detriment of the wine that would leave you weak and drown. The table below summarizes the feelings emerging from chocolate suggested, the characteristics that wine should be combined, the principle according to which the matching can be achieved. More specifically, in view of the complexity of chocolate, wine, bring together must have:
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- Title alcolometico high volume global
- structure and complexity;
- elegant tannin, soft;
- residual sugar, more or less high;
- enveloping softness;
- intensity of taste and smell;
- Aromatic finish (final period).
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It follows that it can range from sweet wines, dessert , flavored with liqueur distilled, and also suggests pairing red wines with a certain caliber. Among Italian wines are some pointer in a position to withstand the challenge
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- Marsala top ;
- Recioto della Valpolicella
- Ala (Old liquorvino amarascato)
- Barolo Chinato ;
- Montefalco Sagrantino of dried
- Vin Santo del Chianti Classico
- Aleatico of Puglia.
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Among European wines, can be successfully matched some wines such as these:
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- Pedro Ximenez Jerez (Spain);
- Vintage Porto (Portugal);
- Banyuls (France);
- aszu Tokaji (Hungary).
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taste-olfactory profile of these wines, in particular the complexity, intensity, persistence, making them suitable for "dialogue" with the chocolate on an equal footing sensory. Several are, therefore, the solutions of combination: the best are those that manage to achieve a balance between the sensations of chocolate and wine: after the merger and swallowing the chocolate, the wine must be able to "liberate" any residual mouth coating, preparing the next tasting party. There are several solutions but all conforming to the principle that chocolate and wine coexist seeking balance without prevarication or loss of balance on either.

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