How To Make a Coffee and Chocolate Drink

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The fact that both chocolate and coffee offer distinctive culinary experiences and are widely consumed is no coincidence as they share many characteristics in common.

The main ingredients for coffee and chocolate are grown in the tropics. For their growth, a balanced and mellow environment is required with a temperature of at least 17–20 °C, heavy rainfall and soil rich in organic matter. While cocoa is grown in Ivory Coast, Ghana and Nigeria in Africa, coffee is mainly grown in Central and South America. 

In the same way that we distinguish between sweeter Arabicas and more bitter Robusta varieties, we can locate three different types of cocoa beans. Both of their flavors are mostly bitter in nature. 90% of the cocoa produced by the Forastero variety is fruity and aromatic, while the salty Criollo and the spicy and slightly intense Trinitario form 5% to 5% of the world market.

Both of these nuts require intensive post-harvest handling; Parallelism can be seen in the fermentation and drying processes, and the final roasting is where the flavors are released. Their flavor, which constitutes the ultimate character and basic quality, can be enhanced by these two steps. Due to the presence of caffeine or, in the case of chocolate, theobromine alkaloids, the consumption of coffee and chocolate stimulates the body.

The stimulant effects of theobromine are less potent but last longer. A cup of espresso can contain 60-90mg of caffeine, but 30g of dark chocolate contains only about half of that stimulant.

Among the finished products, milk, white and dark chocolate are distinguished. Milk chocolate also contains powdered milk, while dark chocolate contains only cocoa butter, cocoa, and sugar. Since it doesn’t contain cocoa, white chocolate hardly qualifies as chocolate; This explains its color. 

It is important to explore the natural and distinct flavors of coffee and chocolate before combining them. Therefore, drinking espresso-style coffee with chocolate from 65-85% dark chocolate is the optimal combination and taste.

The key to enjoying fusion sweets is discovering new flavor combinations and their complexity. One method of tasting is to combine opposites to create something new and different. The alternative tactic is to mix related ingredients to enhance the existing flavor quality. Here’s how the tasting should go:
Take a piece of chocolate, break it up, then let it melt. Drink your coffee now. Then all you have to do is enjoy the taste.