It comes as no surprise that the combination of two powerhouses – coffee and chocolate – can be difficult to match with other flavours, but with some experimentation, clear options reveal themselves. Citrus fruit in particular pair well with chocolate, but also with lighter roasts, while nuts of any kind make perfect partners with both.
Pendant of Arabica For coffee infused apricots
100 g Dried Apricots, chopped 100 g Arabica Espresso 200 g Hot Water 70 g Sugar One Cinnamon Stick
For apricot and arabica ganache
350 g Cream 150 g Apricot Puree 150 g Coffee Infused Apricots 550 g Dark Chocolate
30 g Unsalted Butter
One Vanilla Bean
200 g Dark Chocolate, for
1 Make coffee-infused apricots: Boil espresso, water, sugar and cinnamon stick. Remove from heat. Add apricots into espresso syrup. Soak for 30 minutes, then strain.
2 Warm cream and apricot puree with vanilla bean. Pour over 550 g chocolate couverture and butter. Stir until chocolate has melted and combined with the cream. Add in coffee-infused apricots and stir to combine. Chill for two to three hours.
3 Once chilled, roll chocolate into round balls. Melt 200 g dark chocolate. Dip chocolate balls in ganache to fully coat. Allow to set before serving.