Cappuccino

This story was first published on our Facebook page in 2018 as part of our ‘The 12 Days of Chocolate’ flavour story series. But I think the story of flavour creation is interesting to read all year round – so they are finding a second home on our new blog and website!

The father of one of Richards friends back in 2003 said there really wasn’t a good coffee chocolate on the market anywhere. There were coffee creams and coffee-ish flavoured ones but nothing this guy thought was the perfect coffee chocolate. Richard loves a challenge so set about his research and development. The issue seemed to lie at the infusing coffee stage. Richard didn’t want his coffee chocolate to solely appeal to coffee lovers, he wanted it to have a wider appeal. He even fancied converting non-coffee drinkers to starting to enjoy a cup of coffee after trying his coffee chocolate! He likes to set himself a tall order. 

His research revealed to him that a cappuccino tends to appeal both to the coffee lover and the occasional coffee drinker. He knew a bitter dark chocolate married with the bitter coffee taste wouldn’t go down well with either party. So, he dissected how a cappuccino is made, to assemble the flavour notes required for his chocolate creation. 

Firstly, espresso coffee is used in a cappuccino, so he knew that was important. He added the espresso into milk and after much R&D he discovered the correct ratio of shots of espresso / milk mix to ganache. Coffee and chocolate go well together naturally but there is still mostly a bitterness to it. He added some cinnamon to the mix. This adds a sweetness without adding sugar and tempers out the bitter notes. To bring out the milky flavour, present in a cappuccino, he chose to dip the truffle in white chocolate and dusted it with cocoa – how a cappuccino is served up. 

The chocolate went down so well with that guy back in 2003 and remains a firm favourite in the Christmas Boxes – as well as being chosen by couples frequently for their wedding favour boxes.