If you were shipwrecked on a deserted island, and only had one type of chocolate to eat, what would it be?
Do you like jam on your toast, or would you choose Nutella?
The answers to these questions will help you determine your coffee profile, says Van Houtte coffee.
And once you know what kind of coffee you prefer I, apparently, am velvety and woodsy then Wendy Boys of has the perfect dessert to go with that coffee.
Last week at Granville Islands Edible, Van Houtte joined culinary forces with Boys, who is the Canadian coffee companys BC ambassador, for the coffee equivalent of a wine tasting. Six types of coffee were poured in wine glasses, and local food writers were asked to swirl and slurp each coffee as if it were a wine.
Here are Van Houttes six coffee profiles and the desserts that Boys, the inspiration behind Cocolito, has paired with each one. Discover your coffee profile at .
Mellow and Fruity: Costa Rica Light Roast was paired with a lemon and white chocolate macaron
Mellow and Woodsy: The Mocha Java Light Roast was paired with milk chocolate pot de creme
Velvety and Fruity: The Africana Fair Trade Organic Medium Roast was paired with cocoa nib pannacotta
Bold and Woodsy: The Sumatra Dark Roast was paired with Cocolito raspberry chocolate brownie lollipops
Bold and Fruity: The Kenya Dark Roast was paired with bannoffee pie
Velvety and Woodsy: The Honduras San Luis Planes Medium Roast was paired with a classic chocolate eclair (which Boys says is making a comeback) filled with vanilla pastry cream.
