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Garlic to wasabi: Wild chocolate pairings give Valentine's a delicious twist
ROBIN DONOVAN
Associated Press
Published: February 4, 2025
Chocolate-covered strawberries and hazelnut cream-filled truffles are classics, but why play it safe this Valentine's Day? There's a world of unconventional pairings that bring out chocolate's rich complexity in unexpected ways. Soy sauce, blue cheese or Kalamata olives may sound like strange partners for sweet chocolate, but that's the point - these daring pairings are bold and delicious, giving standard Valentine's Day offerings an exciting new twist.
Why unusual chocolate pairings work
The magic behind these unconventional combinations lies in chocolate's unique chemical makeup. Cocoa contains both bitter compounds, like theobromine, and fats that mellow those sharp edges. When paired with salty, savory or even spicy flavors, chocolate's sweetness becomes more pronounced, and its richness shines through.
Scientists call this effect "taste contrast enhancement," where opposing flavors make each other more vibrant. According to a study in Flavour Journal, the interplay between sweet and savory flavors can enhance our taste experience. For instance, when you combine savory, meaty umami with sweetness, it creates a more complex and satisfying flavor profile.
Chocolate and cheese: A match worth melting for
Cheese boards and chocolate trays rarely mingle at the same table, but they should. Chocolate, especially dark chocolate with a hint of bitterness, pairs beautifully with creamy, tangy and even funky cheeses.
Take blue cheese, for instance. Its saltiness and pungent flavors contrast perfectly with the deep cocoa notes of dark chocolate. It's the same principle that makes salted caramel irresistible - sweetness tempered by salty and savory undertones.
For a milder approach, try rich brie with milk chocolate. These two creamy ingredients melt together into something unexpectedly lush. Add dried figs or almonds for texture, and you've got a dessert that could replace the standard cheese plate.
Chocolate and soy sauce: Sweet, salty and savory
Soy sauce's salty umami highlights cocoa's natural sweetness without overpowering it. There's even a Japanese company that makes chocolate-flavored soy sauce, combining two fermented ingredients - cacao beans and soybeans - into one umami-rich seasoning.
A sprinkle of soy sauce over dark chocolate ice cream - or even just a square of good-quality dark chocolate - is transformative. The umami kicks in just as the chocolate dissolves, adding depth without excess salt. If you're feeling adventurous, a dash of soy sauce in a cup of hot chocolate lends a richer, more rounded flavor profile.
Chocolate and olive oil: A Mediterranean revelation
Olive oil is celebrated as a base for salad dressings and marinades, but its potential in desserts is usually overlooked. Paired with dark chocolate, a fruity extra-virgin olive oil adds silky texture and subtle bitterness that enhance the chocolate's depth.
Drizzle olive oil over a slice of flourless chocolate cake, sprinkle with flaky sea salt, and you'll wonder why you haven't done it sooner. For an easy experiment, try dipping pieces of dark chocolate into a small dish of olive oil and topping with a pinch of salt. The combination is addictive.
Chocolate and chili: A kick of tradition
While chili and chocolate might seem like a modern trend, the combination has ancient roots. The Aztecs and Mayans famously combined cacao with chili peppers to create a bitter, spicy drink known as "xocolatl." It's a powerhouse pairing, with chili enhancing chocolate's bitterness while adding a lingering heat that begs for another bite.
Spicy chili peppers pair best with dark chocolate that contains a high percentage of cocoa. A pinch of cayenne in a cup of hot chocolate is an easy way to test the waters, or you can try chili-dusted truffles for a fiery twist. Other spicy additions include ginger, pink peppercorns and cinnamon.
Chocolate and black garlic: The umami powerhouse
Black garlic might not be a pantry staple, but it deserves a spot on your experimental dessert list. It starts as fresh garlic - sharp and aromatic - and as it ages and ferments, develops a mellow, caramelized flavor.
"The sweet molasses and balsamic undertones in black garlic make it a great flavor addition to many desserts," according to Black Garlic North America, the continent's largest black garlic processor. It's sweet and sticky, similar to a raisin or date, making it a perfect complement to chocolate.
"One of the remarkable things about black garlic is just how many layers of flavor it has," says Katy Heath, founder of Balsajo, a black garlic producer in the United Kingdom. Try black garlic in chocolate ganache or as a secret addition to rich, fudgy brownies. It adds complexity without overwhelming the dish.
Chocolate and Kalamata olives
If you're an olive lover, don't sleep on this combo. Dark chocolate has fruity notes that complement the saltiness of the olives, and the result is kind of mind-blowing.
"We all know how a pinch of sea salt can enhance dark chocolate, but just wait until you experience what black olives can do," says Food52 writer Cathleen Clarity, who uses Kalamata olives in her molten dark chocolate and black olive cake. "Their brininess and slightly bitter taste are the perfect complement to the molten dark chocolate."
Chocolate and matcha: An earthy fusion
Combining chocolate with matcha, finely ground green tea powder, creates an intriguing flavor profile. The earthy bitterness of matcha complements the sweetness of chocolate, creating a delightful balance.
Matcha works especially well with white chocolate, known for its pronounced sweetness and creamy texture. Matcha's bitterness tempers the sweetness of white chocolate, while the chocolate's creaminess softens the tea's intensity, creating a smooth, complex and satisfying flavor profile.
Chocolate and wasabi: An unexpected heat
Pairing chocolate with wasabi, the Japanese horseradish commonly served with sushi, creates a surprising blend of sweet and spicy flavors. Wasabi's heat differs from that of chili peppers, hitting more in the nasal passages than on the tongue, and it dissipates more quickly. Wasabi cuts through the richness of the chocolate, exemplifying how contrasting flavors can both balance and accentuate each other.
White chocolate-coated wasabi peas capitalize on the addictive quality of the sweet-spicy, creamy-crunchy snack phenomenon. In Japan, you can even find wasabi and white chocolate KitKat bars made with wasabi from the Shizuoka prefecture, famous for its production of the spicy root.
To explore this combination at home, add a dollop of wasabi paste to chocolate ganache, hot fudge sauce or hot chocolate. Wasabi's heat sneaks up on you and can be quite potent, so start with a modest amount and adjust to taste.
The takeaway: Make bold moves this Valentine's Day
When selecting a Valentine's gift this year, don't default to the same boring heart-shaped box of chocolates everyone goes for. Instead, surprise and delight your Valentine with unexpected chocolate pairings. If nothing else, these adventurous combinations are great conversation starters, and if they strike a chord with your sweetheart, they'll make the gesture - and you - unforgettable.
Robin Donovan is the author of more than 40 cookbooks and the founder and creator of All Ways Delicious, a food site loaded with easy recipes for the best dishes from around the world. Her writing and recipes have been featured in major media outlets including Huffington Post, MSN, Associated Press, Buzzfeed, Cooking Light, PopSugar, Chicago Sun-Times, Fitness, Parade, Mercury News and many others.