Chocolate alone is good, and no one loves Pure Chocolate as much as ROYCE’ Chocolate, but sometimes chocolate tastes even better when it has a partner-in-crime. Pairing white, milk, or dark chocolate with certain flavor profiles can create a whole new experience, bringing your favorite chocolate to even greater heights! Some of the chocolate and flavor pairings may surprise you too, pushing you out of your comfort zone so that you can discover a new favorite treat.
For your next chocolate adventure, here’s a comprehensive guide to the best flavors to pair with each type of chocolate:
White chocolate has a sweet and unique flavor that often makes it difficult to creatively pair with other foods. White chocolate is sometimes already flavored with vanilla, but truly pure white chocolate is made entirely with cocoa butter, milk, and sugar. It’s velvety in texture, with a delicate flavor profile that packs a lot of sweetness at first taste, but has a fresh and creamy finish. This creamy finish makes it a great complement to citrus and other fruits, while the initial sweetness pairs beautifully with salty and, surprisingly, spicy foods!
Try pairing white chocolate with:
- Green tea (especially matcha)
- Macadamia nuts
- Maple syrup
- Agave syrup
- Sea salt
- Caviar (molecular gastronomists swear by this combination!)
A well-known classic, milk chocolate boasts perhaps the most diverse range of flavors among the three main chocolates. The balance of its main ingredients (cocoa liquor, cocoa butter, sugar, and milk) determine its predominant flavor, and how it’s manufactured can greatly influence its taste as well. If you need evidence, try an American-style chocolate against the Japanese-style ROYCE’ Pure Chocolate “Milk”. You’ll notice a difference between texture, flavor, and aftertaste immediately.
For the most part, though, milk chocolate tends to be sweet, but less sweet than white chocolate and with more of a true chocolate flavor thanks to the cocoa liquor. Milk chocolate is often mild in flavor, without the bitterness or acidity you’ll find in dark chocolates, which makes it a flexible flavor that suits many food pairings.
Try pairing milk chocolate with:
- Citrus sorbets
- Black tea
- Sea salt
- Asiago cheese
- Potato chips
- Curry powder
- Ancho chili powder
The type of chocolate with the highest percentage of cacao, dark chocolate has a complex flavor that takes most of its cues from the type of cacao bean and processing and the percentage of cacao included. Dark chocolates have three major categories: unsweetened or “brute” chocolate, bittersweet, and semisweet. Across all three categories, you’ll find that this type of chocolate has a bitterness and acidity that isn’t present in white or milk chocolate. This quality makes it shine with sweet foods that would be overpowered when combined with either of the other chocolates. Conversely, dark chocolate also melds well with savory foods, whereas sweeter chocolates might clash.
Try pairing dark chocolate with:
- Tart berries
- Sea salt caramel
- Black pepper
- Goat cheese
- Earl Grey tea
- Whole chili peppers
- Espresso beans
- Red wine
Did any combination tempt you? If so, visit a ROYCE’ Chocolate boutique near you or check out our Pure Chocolate selections online to create the most delectable pairings! You can also find plenty of delicious flavor varieties among our wide collection of Japanese-style chocolates.