What Goes With Chocolate

32 Amazing Chocolate Pairings For You To Try

· September 14, 2022

Chocolate Pairings

After spending hours scouring recipe books and conducting tasting experiments, I've found the following flavor pairings all go well with Chocolate. Click on any match to view its flavor matches.

  • Almond

    E.g. Toblerone.One of Switzerland’s most recognized food exports is probably the Toblerone bar of chocolate, thanks in part to its distinctive triangular wedges of chocolate and similarly shaped packaging. The bar combines milk chocolate, almonds, nougat, and honey.

  • Avocado

    Why this pairing works:Another one of those bizarre combinations that actually work. I was doubtful in the beginning so I gave it a little research and it turns out these two really do match with recipes popping up here there and everywhere. Avocado`s silky luscious texture combines with chocolate to create beautifully rich and decadent desserts such as mousse's and sinful smoothies.

    E.g. Avocado and chocolate mousse.One popular recipe for these two is mousse pudding with variants mixing in other chocolate matches such as banana or peanut butter. You can find such a recipe over at The Minimalist Baker.

  • Banana

    E.g. Frozen chocolate-covered banana lollypops..A classic from our childhoods, the frozen chocolate-covered banana is a great way to try these two together. Simply pop a popsicle in a banana, dunk it in melted chocolate, roll it in crushed nuts, and then freeze it for 1 hour.

  • Blackcurrant

    E.g. Lindt blackcurrant and dark chocolate bar.The famous chocolate maker Lindt sells a lovely bar of dark chocolate complete with blackcurrant and nuts.

  • Coffee

    Why this pairing works:Their affinity for one another is due to them both sharing roasted, malty, nutty, and caramel-like notes, and you will often see them together in your local coffee shop. The cafe mocha, for instance, is a latte mixed with chocolate or cocoa, and it is custom to serve coffee after meals with a little chocolate.

    E.g. Tiramisu.Thank the Italians for they blessed the world with the Tiramisu, a creamy dessert of mascarpone, fluffy whipped cream, cocoa powder, and espresso-soaked ladyfingers. Although cocoa powder and chocolate are not strictly the same, chocolate is made from cocoa and derives much of its flavor from it. So I feel that warrants this as an example.

  • Olive

    E.g. Royce's olive and almond chocolate bar.If I'm buying chocolate souvenirs from Japan I always buy Royce. Situated in Hokkaido, they are rather hard to find in Tokyo so when I see a bar I always pick one up. They are more expensive than the local big brand varieties like Pocky or Dars but boy are they worth it.

    My two favourites are the rum and cognac chocolate bar and the chocolate covered salty potato chips. They never cease to impress. So when I saw their limited edition olive and almond chocolate bar I had to try it out. If anyone was going to pull this combination off it was Royce.

    I wasn't sure what to expect as it's a rather weird combination but on the first bite those doubts instantly disappeared. At first, I could only taste the rich milk chocolate but this was soon punctuated by the salty buttery bitterness of olive and its unique nutty flavour. What an incredible combination!

    I will definitely be picking a few of these up to take home the next time I leave Japan.

  • Strawberry

    E.g. Chocolate coated strawberry bombs.So my wife bought these rather ugly lumpish looking chocolates from a fancy company called Rokkatei in Hokkaido. For the price, I thought they could have worked a bit more on the visuals; these balls wouldn't look out of place in a rabbit's hutch.

    Surprisingly the taste was entirely different — these things were awesome! Full of crunch and a flavor experience that hits you like a thunderbolt.

    Taking a look at a half bit one I could see in the center the remains of a beautiful whole red strawberry coated in creamy rich milk chocolate. I guess this explains the lumpy look.

    The freeze-dried process had made the strawberry extremely crunchy and had dialed up its tartness to 11. Likewise, the chocolate felt like it was sweeter and creamier than your average chocolate.

    In isolation, these ingredients would simply be too much; the dried strawberry would be too sour and the chocolate cloyingly sweet. But paired together they balanced one other perfectly and provided a zing-like contrast.