In American kitchens, chocolate has always had a special place. This ingredient never fails to be a favourite, whether you're making a plain chocolate bar, truffles, or a homemade cake. Just during Halloween, Americans purchased more than 90 million pounds of chocolate, making the United States responsible for approximately 20% of the world's total consumption. To say that chocolate isn't just a seasonal treat would be an understatement.
People are changing the way they enjoy it, though. As more people become interested in creative cooking, whole foods, and making better food choices, many are finding new ways to enjoy chocolate besides desserts. This change is part of a larger trend among American consumers who are looking for flavour, flexibility, and smart pairings.
Here are three unexpected yet rewarding ways to enjoy chocolate in savory and fresh dishes.
1. Chocolate Vinaigrette on Salad
The idea of adding chocolate to a salad may seem surprising at first, but it’s a pairing that works beautifully when done right. Dark chocolate goes well with fruits, nuts, and cheeses, especially those that are high in flavanols and polyphenols. These combinations taste great and fit with the trend of using functional ingredients that do more than just taste good.
Why It Works:
Dark chocolate carries subtle notes of bitterness, creaminess, and sometimes even dried fruit or spice. These flavours complement strawberries, almonds, and balsamic vinegar. This light, complex salad is satisfying without being heavy.
Salad Ingredients to Try:
- Baby spinach or arugula
- Fresh strawberries, sliced
- Mozzarella pearls or feta cheese
- Slivered almonds or walnuts
- Optional: avocado slices or roasted beets
Chocolate Vinaigrette Recipe:
- 1/4 cup organic dark chocolate pieces (melted)
- 1 1/2 teaspoons honey
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Salt and black pepper to taste
Melt the chocolate in a double boiler or microwave until smooth. In a separate bowl, whisk the vinegar, olive oil, and honey together. Slowly mix in the melted chocolate until well combined. Season with a pinch of salt and freshly ground pepper.
Drizzle over your salad just before serving. The result is a lightly sweet, rich dressing that contrasts nicely with greens and berries—an unexpected way to enjoy chocolate that fits today’s kitchen habits.
2. Chicken Mole – A Classic With a Twist
You can use chocolate in savoury recipes as well as sweet ones. The use of it in savoury dishes, especially Mexican food, actually has a long and storied history. Without a doubt, one of the most famous uses is in mole sauce. Peppers, spices, and even chocolate are all part of this intricate sauce that is cooked slowly.
What Makes Mole Unique:
Mole balances the heat of dried chilies with the richness of chocolate and the depth of toasted nuts and spices. It’s not meant to be sweet. Instead, chocolate adds body and smoothness, rounding out the bold flavors with a touch of earthiness.
Mole is often served over chicken, turkey, or even salmon, making it a good match for people looking to try globally inspired meals at home.
Common Mole Ingredients:
- Semisweet or dark chocolate
- Pasilla or ancho chilies
- Cinnamon
- Garlic
- Onion
- Tomato paste
- Peanut butter or ground almonds
- Broth (chicken or vegetable)
Though recipes vary by region, most versions involve toasting and blending the ingredients, then simmering until thick. The result is deeply flavorful and comforting.
For many home cooks, mole offers a rewarding way to explore deeper flavor combinations—and chocolate is the ingredient that brings it all together.
3. A Hint of Dark Chocolate in Chili
Hearty, warming, and layered with flavor, chili is a staple in many American households. Whether made with beef, beans, or vegetables, there’s one unexpected ingredient that seasoned cooks often rely on to take it to the next level: chocolate.
Why Add Chocolate to Chili?
Chili benefits from balance. Between the acidity of tomatoes, the spice from chilies, and the smokiness of paprika or cumin, the stew calls for something that ties all those elements together. Dark chocolate offers just that.
With its deep, bitter notes, dark chocolate doesn’t make the chili taste sweet—it simply adds a richness and complexity that sets the dish apart.
How to Use It:
Once your chili has simmered for at least 30–40 minutes and the flavors have come together, stir in:
- Half a bar of high-cacao dark chocolate (about 40–50g), or
- One square of unsweetened baking chocolate
Let it melt and blend into the sauce. The difference may be subtle at first, but it will make the chili taste deeper and more rounded.
Many home cooks who try this method find it hard to go back—chocolate becomes a secret ingredient that gives chili a restaurant-quality depth without changing its essence.
Looking Ahead: Chocolate as a Versatile Ingredient
With American consumers seeking more flavorful, varied, and satisfying food options, the versatility of chocolate has never been more appreciated. You won't find it in holiday boxes or with sweets anymore. Dressings, sauces, and savoury main courses are all incorporating it. Additionally, it is being utilised in ways that honour both heritage and progress.
At Santa Barbara Chocolate, we’ve long understood that chocolate is more than candy. Whether it’s a high-flavanol cocoa powder for your smoothies, or vegan chocolate chips that melt beautifully into mole, our products offer possibilities that go far beyond the bar.
So next time you reach for chocolate, think about what else you could do with it. Could it stir into a sauce? Could it blend into a vinaigrette? Could it deepen a soup or stew?
The answer is yes—and your kitchen is the perfect place to try.
