In the subject of food pairings, chocolate and cheese might not be the first thing that comes to mind. The two are usually paired separately with wine; while chocolate can also be deliciously paired with coffee and tea.
Pairing dark chocolate with cheese might not seem like an obvious combination, but we’re here to convince you otherwise. Cheese and chocolate can actually make for a satisfying snack or dessert. The key is to choose the best pairs.
Most people think of a charcuterie board as a snacking platter of meats, cheeses, fruits, and crackers; something to nibble on between meals. But in French, the word ‘charcuterie’ (pronounced shar-Koo-tuh-ree) means delicatessen or deli meat. Traditionally in France, when you order a charcuterie board at a restaurant or bar, you’ll get a platter full of sliced meat, typically a variety of cured pork products (prosciutto, serrano ham, salami, coppa, etc) served with cornichons, Dijon mustard and fresh bread. A cheese platter is something ordered separately; a variety of cheeses including soft, hard and blue cheeses, served with fresh baguette of course.
Here in the U.S., we tend to be a bit more adventurous and creative with our charcuterie boards. Often, you’ll see a board loaded with fresh and dried fruits, nuts, jams, olives, cheeses, meats, and a variety of seeded crackers. And more recently we see a new accompaniment to the charcuterie board – DARK CHOCOLATE. It’s no surprise really. Dark Chocolate is technically made from fruit, the Theobroma cacao fruit, so the sweet and tangy flavor notes of cacao can create a delicious umami, sweet and salty combination.
One key concept to keep in mind when pairing chocolate and cheese is CONTRAST. Think about contrast in texture and flavors to engage multiple senses and make for a more interesting tasting experience. For example, think about a creamy soft cheese paired with a chocolate with nibs or crunchy sea salt.
Chocolate and cheese share more than 73 flavor compounds, so there’s no wonder why these pairings should work well. It’s helpful to think about unifying flavor notes when exploring your pairings. For example, an aged Parmigiano-Reggiano has a salty, umami and slightly nutty flavor profile. This can pair well with a high-cocoa dark chocolate with sea salt or toasted nuts.
The higher the cocoa content, the more intense and complex the flavor of the chocolate will be. This is important because you want the chocolate to hold its own against the strong flavor of the cheese.
Verse Chocolate is made with the highest quality cocoa beans sourced from Ghana, Africa. The cocoa variety from this region has a natural fudge-forward flavor profile. Verse cocoa beans are expertly crafted to produce a smooth and luxurious chocolate experience. The high cocoa content (70% and 90% cocoa) also makes it a great option for pairing dark chocolate with cheese. The bold flavors stand up to the strong flavors of various types of cheeses.
We worked with an expert cheesemonger, and friend of Verse Chocolate, Jon Reed to present our top chocolate, cheese and accoutrement pairing recommendations
the tangy sharp notes of English Cheddar add a subtle nuanced flavor when paired with 90% dark chocolate.
The creamy, buttery flavors of brie coupled with the complex, earthy richness of truffle pairs well with the bold rich 90% cocoa content.
* Charcuterie pairings: add Italian salami and hot honey
Aged Gouda cheese has a nutty, caramel-like taste with a crunchy and crumbly texture. The crystalized crunch of gouda pairs nicely with the crunch of pure organic ground coffee.
* Charcuterie pairings: add Italian prosciutto, peppered salami and pickled vegetables.
This aged gouda-style cheese has hints of fruit and caramel notes with a rich piquant and nutty finish. This compliments the rich chocolatey notes of 70% dark chocolate with a touch of salt.
*Charcuterie pairings: add black olives and fig jam
The flavor, as with all fontina cheeses, is mildly sharp, somewhat savory, and intense. Fontina cheese tastes sweet and pungent, with buttery and roasted nut undertones. This well with the sweet richness of 70% dark chocolate enriched with slightly salted toasted almonds.
* Charcuterie pairings: Add cornichons and prosciutto
When making your own charcuterie board, you can really combine anything you want depending on the occasion, your guests and your preference. The key is to have fun, experiment with different combinations and be adventurous. Enjoy!
]]>If you're anything like us, 'pumpkin spice-everything' is the best thing about fall. And this recipe is no exception. Whole-grain rolled oats are mixed with pumpkin puree, bananas, maple syrup and Verse 90% dark chocolate to make a nutritious and delicious breakfast or midday snack, without tons of sugar.
This granola bake comes together quick and easy and can be enjoyed throughout the week. Be sure to have some on hand when that afternoon sweet-tooth craving kicks in.
Make this snack allergen free by using gluten-free certified rolled oats and your favorite dairy free milk. (our fave is oat milk). Verse Chocolate is also gluten free certified and always dairy free.
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It's the season of Pumpkin Spice everything, and we're not mad about it. There's something so cozy and comforting about a pumpkin spice. So, we're jumping on the bandwagon with this Pumpkin Spice Affogato.
This recipe comes together easily, but there are a few components that make it extra special. First of all, we make our own pumpkin spice with ingredients you likely already have in your pantry. There's something so satisfying about making something from scratch. (Psst.. little pots of homemade pumpkin spice mix could make a great holiday gift, BTW.)
Then we make our own vegan chocolate syrup topping. Is it necessary? Maybe not. Is it worth it? 1000%. Especially when you melt a few Verse Coffee Medallions to make a super rich chocolatey chocolate syrup.
Then you put it together with some fresh brewed espresso, a square of Verse Coffee Dark Chocolate and...Voila!
Pure heaven.
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Layered with your favorite yogurt of choice; greek, coconut, soy, almond (the options are endless these days) and store bought or homemade granola, topped with a square of Verse Mint chocolate. This jarful of delish can be enjoyed as a morning nutrient-packed breakfast or as a sweet way to wrap up the day. It's even good enough for dinner guests.
Don't forget to dig your spoon all the way down to get a bit of each layer in every bite.
]]>We pair ours with a side of vegan, low-sugar dark chocolate. Just like this decadent mousse, Verse Chocolate has achieved perfection when it comes to texture. Smooth and creamy from start to finish, never a bitter aftertaste.
]]>Did you know most marshmallows are made with animal fat? The main ingredient in marshmallows is gelatin, which is a protein that comes from animals, usually pigs. It's not explicitly labeled as an animal product, so the average consumer might not catch it.
But marshmallow-loving vegans can rejoice with this recipe. We made these marshmallows using a magical vegan ingredient called aquafaba...which is a fancy word for the liquid in a can of chickpeas (aka garbanzo beans).
The starchy liquid is a great binder directly from the can, but what really makes it magical is that it whips and creates a stiff, fluffy foam, just like egg whites.
Anyway, enough with the technicalities. It's time to sink your teeth into these melt-in-your-mouth treats elevated with the smooth chocolatey goodness of Verse Chocolate.
]]>Apricots are packed with antioxidants including beta carotene and vitamins A, C and E. They're also high in flavonoids which have been shown to protect against illness and neutralize free radicals.
And don't even get us started on walnuts. We're talking healthy fats, fiber, vitamin E and Omega-3s. In fact, walnuts are significantly higher in omega-3 far than any other nut.
This dynamic duo paired with coconut oil and our 90% dark chocolate makes this treat a delicious and nutritious addition to your guilt-free snack repertoire. We dare you to eat just one....at a time.
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