{"id":38690,"date":"2020-04-24T13:49:28","date_gmt":"2020-04-24T17:49:28","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=38690"},"modified":"2021-07-20T13:17:39","modified_gmt":"2021-07-20T17:17:39","slug":"magic-beans-your-guide-to-all-things-chocolate","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/magic-beans-your-guide-to-all-things-chocolate\/","title":{"rendered":"Magic Beans: Your guide to all things chocolate"},"content":{"rendered":"

Photographed by Nina Gallant<\/em><\/p>\n

Styled by Sunny Ricks<\/em><\/p>\n

Illustrated by Beatriz Gutierrez<\/em><\/p>\n

C<\/span>hocolate breeds intensity. Its devotees speak of it as if summoning the dark arts\u2014 \u201cdeath by chocolate,\u201d devil\u2019s food and molten lava cakes, the word \u201csinful\u201d often thrown in. Some say the darker the better, and this mysterious allure no doubt bolsters its reputation as an aphrodisiac. Whether in chocolate fountains, Valentine\u2019s Day boxes, or intense bars, people get downright lusty for cacao.<\/p>\n

Like farmstead cheese, the flavor of chocolate depends on ingredient origins, growing conditions, and fermentation methods. And just like curds, these beans tell a story\u2014of terroir, history, and the farmers and makers who shape them. You could spin a tasting narrative around Mexican fresh cheeses and stone-ground chocolates, or delight dinner guests with disco-era fondues of these imminently meltable ingredients.<\/p>\n

We give a slight edge to triple cr\u00e8mes on date night, but luckily there\u2019s room in this boudoir for both cheese and chocolate. In fact, we think these love birds just might belong together. <\/p>\n

Friends in Ferment: Chocolate and cheese share mutual cultured origins<\/em><\/h4>\n

If you want to get along with someone, you need something in common. Fortunately, nibs and curds share not only an abundance of flavor, but the very source of that flavor: fermentation. Both chocolate and cheese are the result of what many affectionately call \u201ccontrolled rot,\u201d and you can\u2019t make either without bacteria and time.         <\/p>\n

\u201cIt seems so counterintuitive, it\u2019s not something people think to pair together,\u201d said Megan Giller, author of Bean to Bar: America\u2019s Craft Chocolate Revolution <\/em>and judge for the International Chocolate Awards. Giller conducts private chocolate tastings and says that pairing chocolate and cheese is a frequent topic. \u201cI\u2019ve done so many cheese and chocolate tastings\u2026it really can be an amazing pairing that creates this third flavor.\u201d<\/p>\n

Like cheese, the subtle nuance of a piece of chocolate is easiest to pick up in simple, unflavored offerings. Just as you can detect the spicy grasses grazed by a Spanish sheep or the sweet wildflowers consumed by a California goat in the cheese made with their milk, cacao flavor varies by region and context as well. To pick up on these subtle distinctions, Giller recommends cleansing your palate between bites with something plain, like water or crackers.<\/p>\n

To pair cheese with chocolate, Giller suggests leaning on a few key groupings. Her favorites include Parmigiano-Reggiano with bright fruity dark chocolates, Taleggio with sea salt bars, and blue cheese with just about any chocolate under 75 percent. Contrast is a good rule of thumb: An earthy bar with a crumbly texture may work with a juicy washed rind; salty bars complement sweet Gouda styles. But commonality can also create new experiences, such as when delicate floral notes in a chocolate mingle with those in an Alpine cheese.<\/p>\n

\u201cChocolate has high cocoa butter content, and cheese has high milk fat content, so those two just get creamier and better together,\u201d Giller said. \u201cEven if you have a chocolate that doesn\u2019t have as much cocoa butter, once you combine it with cheese, that fat really allows the flavors of the chocolate to move around your mouth in different ways.\u201d<\/p>\n

How to Taste Chocolate: Pro tips from Megan Giller<\/em><\/h3>\n

\"\"<\/a><\/p>\n

1. Look.<\/strong> Just looking at the bars you\u2019ve selected will provide a lot of information. Is the chocolate shiny, or does it have white spots on it? (Shiny means it\u2019s been tempered properly; spots mean it\u2019s not.) How does the color of each bar compare to the others you\u2019ve selected? Are they darker, redder, dryer? Giller starts with the darkest bars and works her way down to milk chocolate, but says that\u2019s a personal preference.<\/p>\n

\"\"<\/a><\/p>\n

2. Snap.<\/strong> Break a piece in half and listen for a snap\u2014another sign it\u2019s been properly tempered. The chocolate should break cleanly; it should not bend.<\/p>\n

\"\"<\/a><\/p>\n

3.<\/strong> Smell.<\/strong> Another reason to break off a piece is so you can smell the cut side, which will have stronger aromas. Another way to release aroma is to rub part of the chocolate so it starts to melt.<\/p>\n

\"\"<\/a><\/p>\n

4. Bite.<\/strong> Put the chocolate in your mouth, chew a few times to get it melting, then let it linger on your tongue. As you do, breathe in and out to aerate the chocolate and release more aromas and flavors.<\/p>\n

\"\"<\/a><\/p>\n

5.<\/strong> Repeat.<\/strong> Perform these steps for each chocolate. Giller recommends tasting between three and 10 bars in one tasting (she usually uses about six), or taking a break after 10 if you\u2019re going to do more.<\/p>\n

________________________________________________________________________________________<\/p>\n

Our Favorite Bars<\/h2>\n

\"\"<\/a><\/p>\n

Fine & Raw Mesquite Bar<\/a>: <\/strong>Earth, campfire, tropical fruit<\/em><\/h4>\n

Origins<\/strong>: New York; Ecuador; Ghana<\/p>\n

Pair with<\/strong>: Washed rinds; Iberian thistle-rennet sheep cheeses (like Zimbro or Torta del Casar)<\/p>\n

Olive & Sinclair Salt & Pepper Bar<\/a>: <\/strong>Heat, molasses, saison<\/em><\/h4>\n

Origins<\/strong>: Tennessee; Ghana<\/p>\n

Pair with:<\/strong> Pimento or pepperjack<\/p>\n

Dandelion 70% Kokoa Kamili Bar<\/a>: <\/strong>Green grapes, sourdough, lime<\/em><\/h4>\n

Origins: <\/strong>California; Tanzania<\/p>\n

Pair with:<\/strong> Fudgy blue cheeses<\/p>\n

Nathan Miller Chili + Streusel Bar: <\/strong>Aleppo pepper, cumin, dulce de leche, dried apricot<\/em><\/h4>\n

Origins: <\/strong>Pennsylvania; Peru<\/p>\n

Pair with:<\/strong> Extra-milky bloomy rinds (like Camembert di Bufala)
\n<\/strong><\/p>\n

Pump Street Oat Milk 60% Bar<\/a>: <\/strong>Cinnamon, fudge, porridge, sweet cream<\/em><\/h4>\n

Origins:<\/strong> U.K.; Ecuador<\/p>\n

Pair with: <\/strong>Piquant cheeses (like older Pecorino, Manchegos, or Mahon)<\/p>\n

Raaka Pink Sea Salt Bar<\/a>: <\/strong>Brine, maple, red fruit<\/em><\/h4>\n

Origins: <\/strong>New York; Bolivia; Dominican Republic<\/p>\n

Pair with:<\/strong> Aged Gouda styles<\/p>\n

Taza 87% Dark Bolivia<\/a>: <\/strong>Malt, mushroom, blueberry, walnut<\/em><\/h4>\n

Origins:<\/strong> Massachusetts; Bolivia<\/p>\n

Pair with:<\/strong> Earthy tommes<\/p>\n

________________________________________________________________________________________<\/p>\n

Recipes:<\/h2>\n

\"\"<\/a><\/p>\n

Make Your Own Bark<\/a><\/h3>\n

\"\"<\/a><\/p>\n

Hot Cocoa, Two Ways<\/a><\/h3>\n

\"\"<\/a><\/p>\n

A Different Kind of Cocoa Butter<\/a><\/h3>\n

________________________________________________________________________________________<\/p>\n

More on chocolate …<\/h2>\n

\"\"<\/a><\/p>\n

Bean to Bar: How a pulpy white pod becomes dark, velvety chocolate <\/a><\/h2>\n

\"\"<\/a><\/h2>\n

Farms and Fermentaries<\/a><\/h2>\n

\"\"<\/a><\/p>\n

When Chocolate is Actually Good for You<\/a><\/h2>\n

\"\"<\/a><\/p>\n

Cheesy Chocolate Overload<\/a><\/h2>\n","protected":false},"excerpt":{"rendered":"

Whether in chocolate fountains, Valentine\u2019s Day boxes, or intense bars, people get downright lusty for cacao. And we at Culture are no exception.<\/p>\n","protected":false},"author":106,"featured_media":38178,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10,26354],"tags":[23559,931,2537],"coauthors":[21812],"class_list":["post-38690","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-stories","tag-cheese-and-chocolate","tag-chocolate","tag-recipes"],"acf":[],"yoast_head":"\nMagic Beans: Your guide to all things chocolate - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Whether in chocolate fountains, Valentine\u2019s Day boxes, or intense bars, people get downright lusty for cacao. 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