Need some inspiration on how to pair each chocolate origin? Check out our chocolate pairing ideas with beverages and bites!
- Honduras: Stout and smoky notes round out a rich dark chocolate base.
- Alcohol: Stout beer, Whiskey, or Bourbon
- Food: With its high nuttiness and low bitterness, Honduran chocolate pairs well with anything spicy, such as a mole sauce or even in chili. Since it has few fruity or floral notes, the smokiness of the batch also makes it a great partner to dried fruit, sea salt, or nuts.
- Peru: Bright red berries dance across a smooth chocolate base
- Alcohol: Cabernet Sauvignon, Pinot Noir, or Port
- Food: Peruvian chocolate pairs well with anything fruity, such as a fruit tart or in a breakfast smoothie. Try drizzling it over fresh berries as it complements fruit, bread and dairy.
- Tanzania: Blueberry peaks dance over a creamy chocolate base.
- Alcohol: Merlot, sparkling wines, Moscato, or Ruby Port
- Food: Chocolate from Tanzania pairs well with tropical flavors, including lime, passion fruit,and banana. Consider pairing with toasted coconut chips, where the blueberry notes of the chocolate match with the coconut's tropical flavors.
- Colombia: An elegant chocolate with light and aromatic peaks.
- Alcohol: Riesling, Gewurtztraminer, Lambrusco, or Muscat
- Food: Pairs well with candies, pastries and breakfast items, such as croissants or bread.