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Cinnamon & Chocolate - Opinions?

post #1 of 9
Thread Starter 

I recently sampled a dessert that had both cinnamon and bittersweet chocolate and it just didn't work for me. I tend to believe that cinnamon and chocolate are not a good pairing. What are your thoughts?

post #2 of 9

Like everything else - it depends on how it is done.

 

I've met some cooks who ruin the notion of salt-n-pepper.

 

Fwiw it's a pretty classic Mexican combination.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #3 of 9

Works well for me.

 

During Valentines I run a special bon-bon with white choc and cinnamon.  I also have a best selling bar that is made with 70% dark, (single origin Ecuador) cinnamon and cayenee pepper.

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post #4 of 9

As stated above, it's a common Mexican pairing.

I used to work with a guy who, whenever you'd give him chocolate, would sprinkle cayenne on it.

Tried it myself and had to admit, pretty tasty.

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post #5 of 9

When traveling to Central America, if you order a hot chocolate, in many of the places you visit, they will give you this pairing in a hot milk. It has a wonderful taste.

 

Maybe the cinnamon was just a little too much in that dish you tried. Both flavors can linger for a long time on your palate but cinnamon if its overkill can ruin the the over all combination because of its heat.

Petals
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Petals
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post #6 of 9

Petals just jogged my memory (failing as it is)....

 

for the pairing to work you have to add a little bit of sweetness

 

bittersweet chocolate won't work very well unless you add it all to something else.

 

Balance of Flavours is everything.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #7 of 9

If you have Indian spices handy, try dipping in at least 70% chocolate.(Just for fun) My favourite is ground coriander, next is garamasala.( But then its the one we have. there are so many)

 

It may seem an odd idea, but i saw a programme on TV that paired chocolate with strong, raw spices, so i checked it out. Hubby bought me a box from Maison de chocolat and I tried a bittersweet ganache one dipped in both and was gobb-smacked. didnt like it with cumin.

 

If you grate orange peel and dry it in a vvvvv low oven you can add it to dark chocolate with ground dried red chillies and ground coriander (which has a slight lemony taste) add a wee bit of Kosher salt, which you'll get a hit of now n again and crumble once it's set. makes a great addition to nibbles

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post #8 of 9
Quote:
Originally Posted by bughut View Post

 Hubby bought me a box from Maison de chocolat

 

Some one Loves you dearly! That's a fine gift.

When I make bittersweet Truffles I use a pinch of Cinnamon mixed with cocoa powder for the outer coating.

 

Dave

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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
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post #9 of 9

I agree to both sides.  To me there are some pairings that are so easy to make work - PB and chocolate, for instance.  Some others can be amazing when done properly, but like lemon and chocolate, can so often be awful.  I have had and made chocolate with cinnamon that I really  like, but have had several that just don't work.

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