Love is in the air, and at Bekah Kates, we celebrated with a delightful chocolate tasting experience led by the talented Chef Susan Holding of Little French Bakery. Just in time for Valentine's Day, this special class offered an indulgent exploration of one of the world's favorite ingredients—chocolate!
Chef Susan shared her expertise on the various types of chocolate, breaking down the intricate details that make each one unique. Attendees were able to taste their way through a curated selection of premium chocolates, learning about the art of tempering, flavor profiles, and what makes couverture chocolate so special.
What We Learned About Chocolate
Couverture Chocolate – The star of the tasting, this high-quality chocolate contains a higher percentage of cocoa butter (32-39%) compared to regular baking or eating chocolate. This extra cocoa butter gives couverture its signature shine, smooth texture, and satisfying "snap" when broken. Chef Susan explained that in order to be labeled as couverture, dark chocolate must contain at least 35% total cocoa solids and 31% cocoa butter, while milk chocolate couverture should have no less than 25% cocoa solids. This high-quality chocolate is perfect for dipping, coating, and creating beautiful chocolate molds.
Compound Chocolate – For those seeking an alternative to traditional chocolate, Chef Susan introduced compound chocolate. This affordable option is made with vegetable fats like palm or coconut oil, instead of cocoa butter. While compound chocolate doesn't require tempering, it's often used for candy coatings or fillings in cookies. Chef Susan highlighted that while compound chocolate doesn't offer the same luxurious flavor as couverture, it's a great choice for specific applications, such as making candy bars.
Cocoa Butter – Cocoa butter, the fat extracted from cocoa beans, was also discussed in depth. It’s the key to achieving smooth, glossy chocolate. When tempered properly, cocoa butter gives chocolate its rich mouthfeel and sheen. Chef Susan shared how cocoa butter is a critical ingredient in fine chocolate-making, and its proper use is essential for creating high-end chocolate confections.
Cocoa Powder – Chef Susan also explained the role of cocoa powder, a core ingredient in many baked goods and desserts. We learned about the differences between Dutch-processed cocoa powder, which has a milder, more mellow flavor, and natural cocoa powder, which is more acidic and flavorful. The type of cocoa powder you choose can affect the flavor and texture of your treats, and Chef Susan emphasized the importance of using the right one for your recipes.
Chocolate & Wine Pairings
One of the highlights of our recent class was the delightful exploration of chocolate and wine pairings, which allowed guests to savor some exceptional wines alongside their gourmet treats. The wines selected for this pairing experience were carefully chosen for their compatibility with chocolate:
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Frisk Prickly Riesling: This white wine stood out with its vibrant, zesty flavor profile, offering a perfect contrast to the rich sweetness of chocolates with a fruit-forward character.
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The Pinot Project’s Pinot Noir: A well-balanced red wine that complemented darker, more intense chocolates, enhancing the deep cocoa notes while bringing out subtle fruit undertones in both the wine and the chocolate.
As the class learned, pairing wine with chocolate isn’t just about taste—it’s about creating a harmonious experience that highlights the best qualities of both the chocolate and the wine.
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Buying Gourmet Chocolate
When it comes to pairing chocolate with wine, the quality of the chocolate is just as important as the wine itself. Opting for gourmet chocolates can make all the difference in the tasting experience.
For the best selection of premium chocolates, consider checking out these trusted sources:
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Ecole Chocolat offers a variety of artisan chocolates made with the finest ingredients, perfect for pairing with both white and red wines.
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ChocExchange features an array of hand-crafted chocolates from around the world, ensuring that you have access to the finest quality cocoa beans and exquisite flavors to complement any wine.
Whether you're looking for rich dark chocolate, velvety milk chocolate, or something more adventurous, choosing gourmet options will elevate the entire wine and chocolate pairing experience.
Chocolate Mousse Recipe
Chef Susan also made us some delicious chocolate mousse! You can find the recipe below.
Chocolate Caramel Mousse
Based on recipe adapted from Le Cordon Bleu, Paris
60 gm water
90 gm sugar
150 gm whipping cream
105 gm egg yolks
270 gm chocolate
550 gm whipping cream
Make caramel with water and sugar. Add cream, heat to dissolve caramel pieces and pour over moving yolks in mixer. Beat until cool. Heat chocolate and fold into cooled egg mixture. Fold in whipping cream.
A special thanks to Chef Susan Holding of Little French Bakery for sharing her expertise, and to all the guests who joined us for this unforgettable experience!
