Chocolate and coffee have always amazed me. They grow in similar equatorial climates. They’re produced similarly, both originating from the seed of a fruit, which is processed, dried, roasted, and ground prior to consumption. From a tiny bean, you get so many flavours and nutrients. Coffee is an extremely intense and aromatic beverage; chocolate has the same qualities too.

Espresso which is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans is the base for most coffee beverages. Chocolate takes the edge off something as intense as coffee, bringing out the notes, enhancing and complimenting coffee.

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Coffee beans can, at times, have a floral or acidic tone. The most important thing to remember when pairing coffee and chocolates is to pair distinct flavours. Each should hold their own.