Celebrate World Chocolate Day by tasting chocolate in a whole new way.
If someone asked you what to drink with chocolate, chances are you'd say coffee, red wine, or maybe even milk.ย Water?ย It usually isn't the first thing that comes to mind.
But here's the fun part: water might actually be one of the best ways to discover flavors in chocolate that you've never noticed before. This World Chocolate Day (July 7), we're challenging you to try something a little different. Grab a few pieces of your favorite chocolate, pour a couple of different bottled waters, and see what happens.
The results might surprise you.ย
Wait, does water really have flavor? Absolutely. Natural single-source waters don't all taste the same because they don't all contain the same minerals. Some waters are incredibly soft and delicate. Others are packed with calcium, magnesium, bicarbonate, or natural carbonation. Those minerals change how the water feels in your mouth, how it cleanses your palate, and even how the chocolate itself tastes. Think of water the same way you think of chocolate. A milk chocolate bar is different from a dark chocolate bar because of what's inside it. Water works the same way.ย
Let's start with low-mineral waters Low-mineral waters tend to be light, crisp, and almost invisible on your palate. They don't compete with the chocolate they simply let it shine. These are wonderful if you're tasting:
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Milk chocolate
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White chocolate
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Chocolate with fruit
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Chocolate truffles
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Delicate single-origin bars
Some excellent choicesย include:
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Acqua Filette Still (Italy)
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Antipodes Still (New Zealand)
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Clear Alaskan Glacial Water (USA)
These waters have a silky character that lets the chocolate slowly melt across your tongue without adding much of their own personality.ย If you've never noticed floral notes, vanilla, or subtle fruit flavors hiding inside good chocolate, these waters can help you find them.ย
Now try a high-mineral water Here's where things get interesting.High-mineral waters bring structure. ย They often have a fuller mouthfeel, more weight, and sometimes a slight mineral finish that completely changes how chocolate tastes.Instead of simply rinsing your palate, they interact with the cocoa itself.ย Try pairing darker chocolate especially anything above 70% cocoa with waters like:
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22 Artesian (Spain)
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Hallstein (Austria)
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Three Bays (Australia)
These waters contain significantly more dissolved minerals than softer waters.ย Take one bite of dark chocolate.ย Let it melt.ย Now take a sip of one of these waters.ย Many people notice that the bitterness softens while the fruity, roasted, or nutty flavors become easier to identify.ย It's almost like turning up the brightness on your television.The picture was always there you just couldn't see all the detail.
ย Don't forget sparkling water Sparkling water deserves a place at the chocolate table too.ย Natural bubbles cleanse your palate between bites, making every piece taste fresh again.ย If you're enjoying rich chocolate desserts or especially creamy milk chocolate, sparkling water keeps everything from feeling heavy.ย Some of our favorites include:
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Saint Gรฉron (France)
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Vichy Catalan (Spain)ย
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Gerolsteiner (Germany)
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Acqua Filette Sparkling (Italy)
The bubbles add another layer to the tasting experience.ย Notice whether they make the chocolate seem sweeter.ย Or creamier.ย Or even more intense.ย Everyone experiences it a little differently.ย That's part of the fun.ย Here's a tasting experiment to try at homeย You only need three things:
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A few pieces of dark chocolate
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One low-mineral still water
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One high-mineral still water
Take one bite of chocolate by itself.ย Think about what you taste.ย Now repeat with the low-mineral water.ย Then repeat with the high-mineral water.ย Don't rush.ย You'll probably notice the finish changes.ย The sweetness changes.ย Sometimes even the texture seems different.ย It isn't your imagination.ย Minerals influence how our taste buds perceive sweetness, bitterness, acidity, and texture.ย Professional water sommeliers use this principle when pairing water with fine dining menus, and it's something anyone can enjoy at home.
There isn't one "right" answerย One of our favorite parts about water tastings is that everyone notices something different.ย Some people love rich mineral waters with chocolate because they make the cocoa feel smoother.ย Others prefer soft spring waters because they disappear into the background and let the chocolate speak for itself.ย Neither answer is wrong.ย The goal isn't to find the "best" pairing.ย It's to discover your favorite pairing.
Build your own tasting World Chocolate Day is the perfect excuse to invite a few friends over and set up a tasting. Choose three or four waters. Pick a variety of chocolatesโmilk, dark, white, maybe even one with sea salt or hazelnuts. Taste everything slowly. Compare notes. You might be surprised by which combinations become everyone's favorite. It's simple, educational, and honestly just a lot of fun. Who knew water could start so many conversations?
This World Chocolate Day, don't just ask which chocolate tastes the best. Ask which water helps your favorite chocolate taste even better. You may never look at a glass of water or a piece of chocolate the same way again.
