From sweet and delicate white chocolate to rich, indulgent dark chocolate and everything in between, it’s no secret that chocolate is incredible on its own. But this sweet favourite also makes for the perfect flavour pairing in dishes of all kinds: savoury, sweet or spicy. Just when you think you’ve been around the block and tried all the possible complementary cocoa combinations, a new trend that’s as surprising as it is delicious comes out. Steve Hodge shares five new chocolate pairings that will shock you with how much they just work.
Parmesan Cheese and Chocolate
Chocolate and cheese are both beloved flavours, so why not try them together? The saltiness and texture of the cheese and the bitterness of the chocolate are an amazing combo. Bonus: if the chocolate is in temper, it adds a satisfying crunch.
Matcha Tea Powder and Chocolate
The bitterness and earthiness of the matcha work well with semi-sweet chocolate. The flavours of the chocolate and tea complement each other — and that little added sweetness from the chocolate balances out the matcha well.
Crickets and Chocolate
This pairing is all about texture and earthiness. Crickets will pair best with semi-sweet chocolate — and if you don’t tell anyone what it is, they’ll say, “I know that flavour…”.
Salt and Vinegar Chips and Chocolate
It’s no secret that salt and chocolate work very well together, but the added acidity and tang from the salt and vinegar chips gives the chocolate pop, plus the crunch adds the perfect texture.
Get the recipe for Chocolate-Covered Potato Chips
Beef Jerky and Chocolate
You’ve heard of a chocolate mole sauce, but this pairing takes savoury chocolate to the next level. The sweet and salty flavours work surprisingly well together and the texture is similar to fruit leather, enrobed in chocolatey goodness.