Beer & Chocolate
Beer & Chocolate, Where True Love Begins Myself & Madame Le Squirrel will be getting romantic next week – in case you hadn’t noticed the TV adverts, shop displays & massive hints from your other half – it is Valentines Day next Tuesday. What better way to celebrate than to combine two of the world’s finest flavours! Following on from our experiments with beer & cheese & in keeping with the notion of romance, I think it is time to introduce another unbeatable alliance: beer & chocolate.
The relationship between beer & chocolate is an enduring one on many levels. Just as we saw that the sweetness, bitterness, acidity & carbonation in beer cut through the fat & contrasted with the saltiness in cheese, similar magic takes place in the mouth when pairing beer with chocolate. Beer makes a fantastic addition to chocolate when making desserts, truffles, cakes & even hot chocolate. Not only that, I have discovered that chocolate is sometimes added to the brewing process to make chocolate beer! Now this is really starting to become interesting . . .
An Historical Partnership Beer & chocolate’s mutual love affair goes back centuries. Researchers at the University of California have suggested that chocolate was first made as an “unintended consequence” of making cacao beer in South America around 1100 BC. By studying ancient fragments of pottery they found in what is now Honduras, the archeologists formed the theory that Mesoamericans were brewing beer from fermented cacao pulp & that the discarded by-product of this process, the fermented roasted cacao seeds, became the first chocolate drink. This, they believe, eventually became the chocolate we all know & love today.
The Girl/Boy Next Door Similarly complicated processes are involved in making beer & as in chocolate. Barley is malted, dried, mashed & steeped in hot water. The resulting water is then fermented to create beer. Cacao beans are fermented, dried, refined & blended with other ingredients to create chocolate. Both chocolate & beer balance bitter & sweet flavours & can have complex layers of taste.
Beer & Chocolate Pairing No wonder they go so well together, it’s a match made in heaven! Rich stouts, porters, fruit or whisky beers are among the beer styles normally recommended to try with chocolate, but as always, it’s never that simple! It depends on the type of chocolate, the particular beer & your own individual taste; let the experiments begin.
Cooking With Beer & Chocolate Recipes that add beer to chocolate are abundant. Beer Hunter, Michael Jackson adds porter to a recipe for truffles in his book, “Beer”. This recipe for Guinness chocolate cake is well worth a try.
Chocolate Beer Chocolatey flavours can be obtained from roasted malts when brewing beer – there is even a variety called Chocolate Malt. Chocolate itself is added to some beers in the form of pure chocolate, chocolate essence, cacao butter or cacao nibs. Brooklyn Black Chocolate Stout (Brooklyn Brewery) for example achieves its chocolately taste from malt alone, whereas Young’s Double Chocolate Stout has Chocolate Malt, real dark chocolate & chocolate essence in the brew.
Belgium, The World Champions Once again, I know I am biased, but it’s difficult to dispute that Belgium has some of the finest selections of beer & chocolate in the world. As we often use cacao beans from Africa rather than South America, our chocolate has a more intense flavour. Chocolate producers such as Neuhaus, Wittamer, Godiva & Cote D’Or are renowned worldwide for the quality of their goods. Belgian beers, as we know are known for their huge variety of styles & flavours. Fruit beers such as Belle Vue Kriek or Liefmans Goudenband & strong Trappist beers such as Rochefort 10 or Chimay Blue create the most divine taste sensations when paired with a ballotin of fine Belgian chocolates.
With beer & chocolate creating such a divine affaire du coeur, how can we go wrong? Madame Le Squirrel, I think we are going to have a great night in next week!