Cocoa magic

Velvet on the tongue, bittersweet on the palate, and unforgettable in our memories – there are few things that match chocolate to turn ordinary moments into something special, writes Naman Arora.

With a history spanning more than 5,000 years, chocolate has evolved from a rare luxury to a daily delight enjoyed worldwide, and International Chocolate Day is set to be celebrated this Saturday, September 13, marking the birth of Milton S Hershey, the American chocolatier who made chocolate as ubiquitous as it is today.

Last year, the global chocolate market was valued at approximately $130.72 billion and is projected to reach $172.89bn by 2030, growing at a compound annual growth rate (CAGR) of about 4.17 per cent.

From pralines in Paris to chilli-spiked sips in Mexico or a square of pistachio kunafa chocolate after dinner in Dubai, it’s truly astounding to think of the ways the humble cacao bean has transformed as it travelled the world, and in turn, transformed the world around it.

For a flavour of something different, this International Chocolate Day, we decided to take a look at some pairings that might sound strange on paper but just might tickle your taste buds in the best possible way!

Cheese

Cheese and chocolate might sound like a culinary crime, but trust us it is pure magic.

Whether it’s creamy brie melting against the richness of dark chocolate, or sharp cheddar cutting through milk chocolate’s sweetness or even tangy blue cheese, the combination is indulgent, surprising, and downright sophisticated – perfect for a tasting platter or an after-dinner treat with friends.

Olive Oil

Internet foodies have been raving about olive oil on vanilla ice cream, but have you tried a drizzle of the high-quality stuff on a square of dark chocolate? Instant flavour upgrade.

The fruity, slightly peppery notes of the oil bring out hidden depth in the cocoa while adding a luscious, silky texture.

Sprinkle a little sea salt on top, and you have a combination that is simple yet sophisticated, decadent yet deceptively easy to pull off at home.

Seaweed

This is another one that might raise eyebrows, but give it a chance.

The salty, umami-rich crunch of nori contrasts beautifully with chocolate’s sweetness, adding texture and depth.

Don’t believe us? Get a nori sheet from your local Asian supermarket and wrap it around a square of your favourite dark chocolate for an unexpected sensory experience that is daring, delicious and satisfying.

Balsamic Vinegar

This one is for the more adventurous pâtissiers out there.

A splash of balsamic vinegar over chocolate may seem strange, but the vinegar cuts through richness, brightens the cocoa’s flavours, and adds a subtle tang that lingers delightfully on the palate.

Chocolate tarts or ganache drizzled with balsamic reduction feel like a fine-dining experiment you can recreate at home with minimal effort but maximum wow factor.

Beef Strips

This sounds like it started off as a culinary dare, but the combination works surprisingly well.

The smoky, salty intensity of the beef strips contrasts beautifully with the sweetness and creaminess of chocolate, creating a flavour balance that keeps your taste buds intrigued.

Think chocolate bark studded with crisp beef bits or a dark chocolate-covered beef bite.

Every mouthful is a satisfying mix of salty crunch and rich cocoa, proving that chocolate is just as happy with savoury partners as it is with sweet ones.