This pairing is a fun one. One that does not make sense on paper, but totally kicks arses in real life. Chocolate, like cheese can be incredibly versatile. Smooth, bitter, dark, sweet, salty, sour, and so on.
Even its texture can change widely. Just like cheese really. Here are my favourite pairings, after attending a workshop by Karen Gaudin, an artisanal cheese expert during the Craft chocolate takeover of Canopy Market .
- Chocolat Madagascar 100% - Ubriacosecco (Italian cheese submerged in prosecco)
- Chocolarder sea salt 55% Milk – Cornish gouda (UK)
- Hungarian chocolate with paprika 72% - Monte Enebro (Spanish Goat cheese)
- Taza 70% + Gubben (Ireland)
- Pump Street Rye crumb 60% + Godminster. (UK)