Few things pair together better than chocolate and coffee. Whether it's a hot mug of coffee and bar of chocolate for breakfast, a Mocha, or chocolate coated coffee beans, these two robust and stimulating fruit seeds have proven to be two of the world's most prized mood-lifters and palette partners.
It’s officially summer in the Northern Hemisphere, and everyone is looking for ways to stay cool and fresh while enjoying the sunshine. Since cacao has a melting point of around 95 F (36 C), and softens in the mid to upper 80’s, the summer heat presents some challenges to our daily nibbles. Why not compromise with the heat and enjoy the unique bliss of melting chocolate in the form of a S’more?
S’more’s are a uniquely American tradition, synonymous with summer campfires and weekend getaways. The S’more was discovered in 1927, when it first appeared in the publication of Tramping and Trailing with The Girl Scouts. The genius behind this idea, of melting rich chocolate with gooey marshmallows between the honeyed crusts of two graham crackers, remains unknown.
But we do know it sure tastes good with Raaka Chocolate. Read on for a recipe!
Beer and chocolate: a match made in foodie heaven. Don’t believe us? You will, once you eat a piece of Raaka’s 71% Dark with Sea Salt chocolate and chase it with a Sam Adam’s White Christmas.
Even the biggest doubters of these unusual combinations were pleasantly surprised by the complexity of flavors present during the tasting. Below we have provided all of our pairings and tasting notes so you can bring this experience home.