Herbs for Chocolate

by Ara T

Using herbs in combination with chocolate can create delightful and unique flavor combinations.

Here are some herbs that pair well with chocolate in various culinary applications:

 

  1. Mint: Mint and chocolate are a classic combination. Fresh mint leaves or mint extract can be added to chocolate desserts like brownies, cookies, or hot chocolate for a refreshing twist.

  2. Lavender: Dried culinary lavender buds can infuse chocolate with a subtle floral note. It works well in chocolates, truffles, and lavender-infused chocolate ganache.

  3. Chili Pepper: The heat of chili peppers can complement the richness of chocolate. Add a pinch of chili powder or a few dried chili flakes to your chocolate desserts for a spicy kick.

  4. Rosemary: Rosemary's earthy and aromatic flavor pairs surprisingly well with dark chocolate. Try adding finely chopped rosemary to chocolate ganache or brownie batter.

  5. Cardamom: Cardamom's warm and slightly citrusy flavor can enhance chocolate's depth. Ground cardamom can be mixed into cocoa powder or added to chocolate cookies or cakes.

  6. Cinnamon: Cinnamon and chocolate create a cozy, warm flavor combination. Sprinkle ground cinnamon on hot chocolate or incorporate it into chocolate-based desserts.

  7. Lemon Verbena: Lemon verbena's citrusy notes can add brightness to chocolate. Infuse cream with dried lemon verbena leaves and use it to make chocolate truffles or ganache.

  8. Lavender and Sea Salt: Combine dried lavender buds and a sprinkle of sea salt with melted chocolate for a unique and sophisticated flavor profile.

  9. Basil: Fresh basil leaves or basil extract can add a fresh and slightly peppery flavor to chocolate desserts. It works well in chocolate ice cream or paired with strawberries.

  10. Peppermint: Beyond mint, you can use peppermint extract or crushed candy canes to create a festive mint-chocolate flavor in desserts.

  11. Anise: Anise imparts a licorice-like flavor that can be intriguing when combined with chocolate. Be cautious with the quantity, as it can be quite potent.

  12. Ginger: Ground ginger or finely minced fresh ginger can add a warm, spicy kick to chocolate-based recipes like cookies or cakes.

  13. Orange Zest: The zest of an orange can provide a bright and citrusy contrast to dark chocolate. Grate orange zest over chocolate desserts or incorporate it into ganache.

When experimenting with herbs and chocolate, start with small amounts and adjust to your taste preferences. Keep in mind that the potency of herbs can vary, so it's best to use them sparingly, especially if you're trying a new combination. These herb-chocolate pairings can elevate your chocolate-based creations and add depth and complexity to your dishes or desserts.

Back to News