What Goes With Cocoa? 24 Best Flavour Pairings

Cocoa goes best with coffee, hazelnut, vanilla and orange, plus peanut, almond, banana and warm spices like cinnamon and chilli. Fat, sugar and salt all soften its bitterness, which is why milk, butter and a pinch of flaky salt make chocolate taste even more chocolatey.

Nuts & Seeds

• Hazelnut — Toasted, buttery hazelnut matches cocoa's bitter depth, the duo behind gianduja.
• Almond — Toasted almond adds crunch and a sweet nuttiness that softens cocoa's bite.
• Peanut — Salty, roasted peanut balances cocoa's bitterness in cups, cookies and bars.
• Walnut — Walnut's earthy, slightly tannic crunch is the classic brownie mix-in.

Fruit

• Banana — Banana's fruity sweetness softens cocoa's bitterness, as in chocolate banana bread.
• Orange — Orange's zesty oils brighten cocoa's dark richness in cakes, truffles and mousse.
• Strawberry — Juicy, slightly tart strawberries cut through chocolate's richness.
• Pear — Soft, floral pear and chocolate are a French bistro favourite, as in poires belle Hélène.

Dairy & Cheese

• Milk — Milk's fat and sugars soften cocoa's bitterness, the whole idea behind hot cocoa.
• Cream — Cream turns cocoa into rich ganache, mousse and silky sauces.
• Butter — Butter carries cocoa's flavour and gives brownies their fudgy richness.

Spices

• Cinnamon — Cinnamon's sweet warmth rounds out cocoa's bitterness, as in Mexican hot chocolate.
• Chili flake — A little heat makes cocoa taste richer and lingers after each bite.
• Cardamom — Floral, citrusy cardamom gives chocolate a fragrant, Scandinavian-bakery twist.
• Salt — Salt suppresses cocoa's bitterness and makes its sweetness pop.

Sweet Things

• Vanilla — Vanilla smooths cocoa's bitter edge and adds a creamy, perfumed depth.
• Sugar — Sugar balances cocoa's bitterness; brown sugar adds a fudgy caramel note.
• Maple syrup — Maple's woody caramel sweetness suits cocoa in glazes, granola and hot drinks.

Drinks

• Coffee — Coffee and cocoa share roasty, bitter compounds, so a splash of espresso makes chocolate taste deeper.
• Red wine — Fruity red wine adds depth to chocolate cake and rich beef stews with a hint of cocoa.

Proteins

• Beef chuck — A spoonful of cocoa deepens slow-cooked beef chilli and braises.
• Turkey — Turkey in mole poblano is the famous savoury chocolate dish of Mexico.

Vegetables & Sides

• Black bean — A little cocoa deepens black bean chilli and even black bean brownies without tasting sweet.
• Avocado — Blended avocado and cocoa make a surprisingly silky chocolate mousse.

Classic combos

• Cocoa + hazelnut + sugar — gianduja and the chocolate-hazelnut spreads it inspired.
• Cocoa + coffee + vanilla — mocha cakes, tiramisu-style desserts and the deepest brownies.
• Cocoa + cinnamon + chilli — Mexican hot chocolate and the base notes of mole.
• Cocoa + peanut + salt — peanut butter cups and salty chocolate peanut bars.
• Cocoa + orange + cream — chocolate orange truffles and mousse.

Pairings to avoid

• Delicate seafood — bitter, tannic cocoa swamps the sweet, subtle flesh of salmon, cod, halibut, scallops, shrimp and crab.
• Preserved lemon — its salty, intensely lemony brightness fights chocolate's bitterness instead of lifting it. Fresh orange zest is a much happier match.
• Za'atar — the herby, tangy blend clashes with cocoa's deep, bitter chocolate notes.
• Too much cocoa — extra cocoa dries out batters and turns bitter fast. Add liquid or fat alongside it, and bloom it in hot liquid for flavour instead of quantity.