Our pro tasters propose deciding on an egg that built from 70% darkish chocolate or incorporates nuts or fruit. And, within a final result that shocked even them, it seems white chocolate functions brilliantly too.

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  The panel tested a Inexperienced & Blacks selection box which included a range of different flavours such as milk, white, darkish (70% cocoa solids), very dim (85% cocoa solids), almond, hazelnut, fruit and nut and ginger chocolate, with coffees made from Best Buy Nespresso-compatible pods.

  While some chocolates complemented the flavours of the coffees, drawing them out, others clashed. Ginger chocolate didn go down well, with one pro likening it to a .

  Chocolate that includes 70% cocoa solids pairs really well with coffee. According to our experts it has a natural affinity, being neither as well sweet and milky, nor far too dim and bitter.

  Chocolate with fruit or nuts worked nicely as well, complementing the fruity and nutty notes often found in coffee.

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  White chocolate was a surprise hit with our panel. They said that the creamy, buttery notes of the white chocolate took on a pleasing caramelized sugar note when combined with coffee, with one specialist describing the flavour combination as ?stonishing.

  If you like chocolate with ginger in it, having it with coffee won bring out its or the coffee best qualities. One disappointed panellist described it as ? war zone in your mouth, while another said it produced the coffee taste like it had been flavoured with a syrup.

  The panel also didn rate milk chocolate as a coffee accompaniment. They said it falsely sweetened the coffee, pulling attention away from the coffee flavours.

  Going far too dim with your chocolate is also a no-no. Our panel agreed that an 85% cocoa solid variety was a bit much, even for a strong Italian or Brazilian roasted bean coffee, as the bitterness of the flavours overwhelms the palate.

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