How to combine fruit and chocolate correctly?

The right combination of the selected fruit and the selected chocolate is important for a symphonic fusion of flavours. If you''re a chocoholic too (who isn''t?? :) ), then this article might be just the thing for you. We''ll show you the most suitable flavour combinations and reveal some sweet chocolate secrets...

Before analysing each type of chocolate and certain types of fruit, let''s just say that the combination of fruit and chocolate is one of the most popular and also most heavenly delicious combinations in the world of desserts and confectionery. The tempting combination of fruit and chocolate, used well, is one you will never forget.

Sweet, creamy white chocolate pairs best with acidic fruits such as citrus fruits and certain wild berries.

If you take only a few words away from this article, remember this: Sweet, creamy white chocolate pairs best with acidic fruits such as citrus fruits and certain berries. Combinations of white chocolate and very sweet fruits are also divine - melons, peaches. Dark chocolate, better known for its bitterness, is a great pairing with bananas and citrus fruits, thanks to its neutralisation of flavours. Milk chocolate is an intermediate version of the other chocolates (white and dark chocolate) and is therefore suitable for a variety of sweet and sour fruits. Above all, when combining with fresh fruit, be careful to take into account their ripeness, acidity, bitterness and seasonality. This is why most chocolatiers use fruit purees in the preparation of desserts and pralines to ensure a stable fruit flavour.

For a better illustration of the fruit + chocolate combination, please see the table below.