Cognac and chocolate, the perfect pair

Does cognac go with chocolate?

Martell cognacs have a plethora of nuance and smooth flavours, which find their complement in many a dessert.

And when it comes to sweet pairings, there is one common treat that makes an even more perfect match than most.

Pairing cognac with even a square of chocolate is a simple combination that can be rich in complexity. The chocolate’s variety of sugar, salt and butteriness (in moderate doses) interplays with cognac in many surprising and pleasing ways.

Yet there is more to making the legendary matching work than first meets the eye (and the palate). The following tips for pairing Martell cognacs with chocolate will go a long way to ensuring the best balance of flavours.

Let us start with the question of origin and terroir. Cognac, as we know, originates from the namesake region in France, with its six legendary crus.

In the same way, chocolate too can reflect the region and geographies from which their cocoa beans are sourced. While the first cocoa beans were cultivated several millennia ago off the coast of Guatemala, today the dark treat is produced from the mountains of Switzerland to the Ivory Coast. These origins will subtly impact the taste of the chocolate, which as we will see, can influence the pairing decision-making process.

What cognac goes with what chocolate?

A Martell VSOP goes perfectly with soft white chocolate, perhaps with a hint of Guérande salt, or even a white chocolate ganache. VSOP cognacs are supple by nature, and make for easy pairing.

With a Martell Cordon Bleu, darker chocolate is preferred. A morsel with 70% cocoa from Ecuador should do the trick, or a Grand Cru chocolate truffle from Madagascar, which at 65% cocoa combines just the right power.

And for the truly gourmand, the sophisticated aromatics of an Extra Old cognac find their complement in simple and intense dark chocolate. Martell XO and other older cognacs are best with dark chocolate truffles. Try chocolate with 80% cocoa from the Ivory Coast to delight in its excellent balance of butteriness and power.

One who knows more than most about cognac and chocolate pairing is Jeanette Aw. The renowned dessert chef recently teamed up with Martell Cordon Bleu to make a gastronomic experience based on the two delectable delights.

Her resulting bespoke creation was made from sablé, almond feuilletine, dark chocolate ganache, Martell Cordon Bleu-infused namelaka, and Martell Cordon Bleu truffles.