Plan a night for coffee and chocolate lovers

Coffee and chocolate have been pleasing the senses for centuries. Both are complex, with aromas and flavors that are meant to be savored and lingered over. For coffee and chocolate lovers, connoisseurs say a tasting party is the perfect way to indulge your senses and explore your passion for flavor.

Whether it’s a romantic tasting for two or a party with several friends, coffee and chocolate experts alike say tasting parties are the new trend in at-home entertaining. And expert tasters from Starbucks and Fran’s Chocolates say it’s easy to host your own party now that specialty coffee and chocolate are more accessible than ever.

Ann-Marie Kurtz, manager of global coffee and tea education for Starbucks, says to brew your coffee in a coffee press to get the most flavor from your coffee experience. “The press allows the coffee’s complex flavors to shine through.”

Fran Bigelow, chocolatier and owner of Fran’s Chocolates, says that coffee and chocolate is a natural match. “Chocolate is grown in many of the same geographic regions as coffee, and it picks up a lot of the same flavor profiles like floral or herbal notes.”

For the perfect at-home tasting party, Kurtz recommends brewing presses of coffee from various growing regions to pair with a selection of different chocolates.

•Select: Choose a coffee from three different growing regions — such as Latin America, Africa or Asia Pacific — and three to five chocolates with a range of cacao contents.

•Arrange: Set out the chocolate according to cacao percentages, from the highest to the lowest. Have your freshly brewed coffee in presses next to the chocolates with cups for your guests to sample.

•Hear: Break off a small piece of chocolate. Listen for a clean, sharp snap and observe the surface sheen.

•Smell: Breathe the aroma of your freshly brewed coffee. You may smell notes of nuts, herbs or citrus. Then break and smell the chocolate. The initial aroma should be of cocoa, followed by undertones of flowers, fruit or spice.

•Taste: Begin by tasting the chocolate with the highest cacao content. Let each piece of chocolate melt on your tongue and then slurp each coffee.

•Describe: Discuss flavors as you experience them. Think of adjectives that describe what you taste in your mouth like caramel, roasted nuts, or citrus. And remember, have fun discovering new flavors and your favorite coffee and chocolate pairings.

Once you and your guests have experimented with chocolate and coffee tastings, end the evening with your favorite blend and a rich, chocolaty dessert. This recipe comes from Fran Bigelow’s book, “Pure Chocolate” and will give your tasting party a satisfying finish.

Brew Perfect Cup of Coffee at Home

To truly experience the complex flavors of the world’s best coffees, follow the four fundamentals of brewing the perfect cup:

Proportion

The general rule for brewing coffee is two tablespoons of ground coffee for each six ounces of water. This proportion allows the proper extraction of the coffee’s full flavors and yields a rich, aromatic cup.

Grind

Different brewing methods require different grinds. For a coffee press, ask for a coarse grind.

Water

While it may not seem like an important ingredient, coffee is 98 percent water. Always use clean, fresh water that is filtered or free of impurities — avoid soft water or well water. Water heated to just off the boil (195° to 205°F) does the best job of extracting the coffee’s full range of flavors.

Freshness

Coffee’s biggest enemies are oxygen and moisture. Always store coffee in an airtight container at room temperature. Storing coffee in the refrigerator or freezer can result in moisture from condensation and is not recommended for daily use. Coffee should be ground fresh each time it is made. Grinding exposes more surface area, releasing flavor and freshness.

Truffle Brownies

Makes 24 large or 48 miniature brownies

8 ounces bittersweet chocolate, finely chopped

2 ounces unsweetened chocolate, finely chopped

1/2 pound (2 sticks) unsalted butter, room temperature

1 cup brown sugar

1/2 cup sugar

6 large eggs, room temperature

2 teaspoons pure vanilla extract

1 cup flour

Position a rack in the middle of the oven and preheat oven to 325°F. Lightly butter a 9 x 13 inch sheet pan, or quarter sheet pan.

In a double boiler over simmering water combine chocolates. Remove when nearly melted and continue stirring until smooth. Set aside to cool.

In a mixer with a paddle attachment, beat butter and both sugars at medium speed until light, 5 to 6 minutes.

Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Add vanilla and continue beating until mixture is smooth and light, 2 to 3 minutes. Pour in melted chocolate and mix well. If butter begins to melt when chocolate is added, stop pouring and let chocolate cool further. The finished mixture should be glossy and smooth.

With a rubber spatula, gently fold in flour until all traces of white have disappeared. Be careful not to over mix.

Pour batter into prepared pan and bake 30 minutes, or until crust is dull on top and a cake tester inserted in the center comes out with dark, wet crumbs on it.

Let cool in pan about 1 hour. Cut into squares and remove with a spatula. Store in sealed plastic containers for as long as a week or freeze.

All materials courtesy of Starbucks.