Ever thought about pairing chocolate with coffee? I bet you did! Chocolate and coffee are a great fit and have lots of things in common:

They grow in similar places: 20° south and north of our equator. Though coffee likes higher altitudes than cacao.
Both contain stimulating chemicals. Coffee includes caffeine and chocolate contains theobromine and a bit of caffein.
After harvesting coffee and cacao get fermented and dried. Most of cacao beans and usually all coffee beans get roasted. Coffee is roasted longer, at higher temperatures and smells really unpleasant. Whereas cacao smells heavenly (like Brownies) while roasting.
Both are called “bean” but strictly speaking coffee is a fruit and cacao is a seed.

Which coffee goes well with which chocolate? Here’s a cheat sheet for your next chocolate and coffee pairing with friends and family:

But why does it pair so well?

The cacao butter in chocolate is melting at body temperature (37°C / 98°F). When we have a warm drink like coffee, our mouth is even warmer and chocolate is melting quicker which leaves us with a super silky chocolate that releases flavors even faster.
Usually coffee tends to be bitter and the sweetness of chocolate can conquer it really well.
The flavors you find in chocolate are close to the ones in coffee, due to similar soil and weather conditions.

This is super fun if you buy 3-5 chocolate bars, get together with friends and family and do a chocolate tasting!

I recommend drinking a sip of coffee and have a piece of chocolate immediately afterwards - repeat :).

Chocolate and Coffee