It was my parent’s 30th wedding anniversary recently. As a celebration, a family friend sent over a box of chocolates that were, to put it mildly, a decadent experience that transported us all to Cloud 9. Rich, smooth, creamy, and bursting with flavour, we vowed never to get celebration chocolates from the grocery store again. The chocolates were made by Ü Chocolate for the World a local business run by Mother & Son team Lydia and Andy Yue. Lydia, a longtime veteran chocolate maker, originally rose to confectionary stardom with her business Chocolateur, which had two storefronts in London, Ontario’s Masonville Place and Toronto’s Eaton Centre. Now, after an absence of more than twenty years, Lydia has returned and making confectionaries with high quality ingredients and incredibly rich and creamy swiss chocolate.
If you’re in Toronto, Ü Chocolate for the World has a temporary storefront at Holt Renfrew (50 Bloor Street West) for the 13th and 14th only. If you miss those dates or live elsewhere in North America, you’re in luck! They’re primarily an online shop, and can provide boxes of their wonderful truffles, chocolate coated fruits, and custom gift novelties.
So anyways…after being sent to heaven with these chocolates, I thought that it was about time I did a post on chocolate and beer pairing. And what better way to level the quality playing field than by pairing excellent beers with excellent chocolates? After all, a bar of generic, waxy, milk chocolate bought in a grocery store is going to provide a different experience than a well-crafted chocolate made with quality ingredients. It pays to have good quality on both sides of the pairing to get the best overall experience.
So chocolate primarily seems to go well with the darker beers such as stouts, porters and brown ales, with the occasional nod going to Barley Wines or a nice Pilsner. But like all pairings, it all depends on your personal preference to taste as well as the quality of what you’re pairing.
Now, for the selection of some of these, I went with what seemed to me like a fairly logical pairing based on what I knew about the beers. Sometimes they worked out, sometimes they didn’t and I had to figure out something else. As a result, I not only went with a dark and milk chocolate truffle pairing, but also went for two of the flavoured ones as well (I mean hey, you get a box of chocolates and it’s not just straight up milk and dark, right?). I have to say in, ahem, researching for this post, I was quite surprised by the tastes that went with the beers selected.
So here we go.
Dark Chocolate – Mort Subite Kriek Sour Cherry Lambic
Mort Subite Kriek is usually a beer I break out when I learn that a person doesn’t drink beer because of the bitter taste. It’s a good introduction to the versatility of beer and is a lovely occasional treat to pick up at the LCBO. While this particular one, brewed in Belgium’s Brouwerij Mort Subite, is made with cherries, the brewery does have a Raspberry variation as well. I find that one a bit too sweet though, and appreciate the wonderful sour cherries used in the Kriek.
I always love matching rich, bitter, dark chocolate with the taste of cherries and the choice of pairing the dark chocolate truffle with the cherry lambic was a wise one. The tartness was brought out more with the chocolate and provided a breif, wonderful explosion of cherry and cocoa, almost as if I was eating a cherry flavoured truffle. As the flavours died down, the sour notes of the lambic continued to swirl around my tongue while the chocolate provided and nice, creamy finish.
Mango – Chimay Grande Réserve (Blue Cap) Dark Belgian Ale
Admittedly this one threw me for a bit of a loop. The Mango certainley wasn’t my first choice for the pairing, but as an experiment I decided to try it out and…well, it worked. Marvelously in fact. Definitely helps that the chocolate was of extremely high quality, with the Mango flavours less overt and medicinal and more natural and subtle. The dried fruit and malty notes of the Chimay blended nicely with the subtle Mango note at the back. The alcohol burn I normally find in this Dark Belgian ale was all but diminished, making for a creamy, slightly dessert-like experience.
Milk Chocolate – Black Oak Nut Brown Ale
Again, I had a bit of a trial and error with this one. Unfortunately, dark chocolates paired with this beer just didn’t do either of them justice. But there was the Milk Chocolate truffle and I thought “Why not? Two longtime, solid favourites coming together. Let’s see how it goes.” and sure enough, it went well. The sweet creaminess of the milk chocolate matched the dark, slightly bitter malty notes and distinctive hop characteristics perfectly.
Irish Cream – Wellington Russian Imperial Stout
You can’t go wrong with Irish Cream Coffee, and the Wellington Russian Imperial Stout, with it’s strong cocoa and coffee flavours, was the perfect pairing for the milk chocolate Irish Cream chocolate and made for a wonderful final pairing on par with a nice cup of coffee with dessert.