Unexpected Pairings: The Bold New World of Chocolate + Savory at David Ramirez Chocolates

Chocolate is often treated like a familiar friend — sweet, comforting, predictable. But at David Ramirez Chocolates, we’ve always believed chocolate has a rebellious side, a creative side, a side that loves to break the rules.

If you think chocolate only belongs with strawberries or wine, get ready to flip your expectations upside down. There’s a whole world of unexpected, adventurous, shockingly delicious pairings that elevate chocolate beyond dessert and into deeper culinary territory.

Let’s explore the combinations that chefs, sommeliers, and flavor-chasers are obsessed with right now—pairings that bring out new layers in our bonbons, macarons, and chocolate bars.

Chocolate + Aged Cheese: The Elegant Clash

It sounds strange until you try it.

Aged cheeses—think sharp cheddar, manchego, or a nutty gouda—pair beautifully with chocolate because they mirror the deep, earthy qualities of cacao. When you place a bite of aged cheese next to a dark chocolate truffle, something alchemical happens:

The sweetness softens the saltiness. The saltiness sharpens the sweetness.The result is harmony.

Our 72% Dark Chocolate Bar becomes a completely new experience when paired with a slice of aged gouda or even parmesan. Don’t knock it until you taste it.

Chocolate + Craft Beer: Florida’s Hidden Gem Pairing

Wine may get all the spotlight, but beer brings an experimental, playful dimension to chocolate pairings.

Local brewers in Florida love to collaborate with chocolatiers because cacao offers bitterness, depth, and roast notes similar to malt and hops. A few irresistible pairings:

• Milk Chocolate + Wheat Beer – smooth, bright, citrusy• Dark Chocolate + Stout or Porter – rich on rich, pure decadence• Spicy Bonbons + IPA – bitterness meets heat in a perfect dance

If you’ve never tried beer with chocolate, your tastebuds are in for a story.

Chocolate + Spice: The Unexpected Heatwave

Sweet heat is having a moment.

Not the basic “chili chocolate” you find in grocery aisles, but sophisticated spice blends:guajillo, chipotle, cayenne, ancho, habanero, even Sichuan peppercorn.

Our chefs love experimenting with layers of spice because heat amplifies cacao’s natural intensity. One of our fan favorites, the spicy mango-raspberry bonbon, plays with fruity sweetness, slow-building chili heat, and smooth chocolate—all at once.

It’s dessert with an attitude.

Chocolate + Citrus & Herbs: Freshness Meets Depth

Chocolate doesn’t just love sweetness — it loves brightness.

Pairing chocolate with fresh herbs and citrus creates flavor combinations that surprise even longtime connoisseurs:

• Dark chocolate + basil• Milk chocolate + orange zest• White chocolate + rosemary• Ruby chocolate + grapefruit

In the kitchen, these combinations often turn into some of our most refreshing seasonal bonbons and macarons.

Chocolate + Global Savory Snacks: A Flavor Tour

One of the most fun ways to taste chocolate is to pair it with snacks from around the world. Each brings its own texture, salt level, and cultural flair.

Try these at home:

• Dark chocolate + Japanese rice crackers• Milk chocolate + plantain chips• White chocolate + seaweed crisps• Spicy bonbons + Indian masala peanuts

The sweet + salty + crunchy combo becomes addictive fast.

Why These Pairings Work

Chocolate is naturally layered: bitter, sweet, fruity, acidic, earthy, floral. Pairing it with unexpected savory or spicy notes reveals dimensions you don’t notice when chocolate stands alone.

It’s not about being quirky.It’s about discovery.

At David Ramirez Chocolates, we treat chocolate as an ingredient with endless personality—not a dessert trapped in a box. These pairings are just the beginning of how far flavor can go.

Ready to Taste Something New?

Visit our shop or order online to try bonbons and bars that already pair beautifully with savory, spicy, or global ingredients. And keep an eye on our seasonal releases—we’re always testing bold combinations behind the scenes.

Chocolate is evolving.Your palate should too.