Let’s be clear: there’s nothing lacking in a good bar of chocolate. But even a top-quality, single-origin, made-with-love bar can benefit from some mix-ins. Creamy nut butter, bright mint, or crunchy toffee all turn a dessert into an experience. Pick your favorite flavor and discover your next bite.
SEA SALT: Chocolate and sea salt is the foodie response to peanut butter and jelly. Each is strong on its own, but they’re oh-so-good when married together in fancy foil. The Dick Taylor Fleur de Sel bar mixes its single-origin Dominican chocolate with hand-harvested French sea salt.
CARAMEL: Caramel-filled chocolate goes in two directions: ooey-gooey caramel that oozes out of the middle with every messy bite, and crunchy toffee bits that provide that smoky-sweet sensation. For the latter, look no further than TCHO Toffee + Sea Salt. It’s salty, it’s sweet, it’s crunchy, it’s melty—you might wanna get a couple.
PEANUT BUTTER: If you first experienced the magic of chocolate and peanut butter with a Reese’s cup, it’s time to upgrade your game. There’s a whole world of nutty chocolate goodness out there, and Seattle Chocolates Peanut Praline brings something new to the table. Glazed peanuts pair with unexpected puffed quinoa to bring the surprise, the crunch, and the full flavor you need to expand your cocoa boundaries.
DRIED FRUIT: Whether it’s for the chewy texture or some extra nutrients, dried fruit is a worthy addition to chocolate. Need something more interesting than dried cranberries? Antidote provides the, well, antidote to business as usual in the Antidote Mango and Juniper bar. It’s not every day you’ll find a dynamic duo of dried mango and crushed juniper berries.
MINT: Mint chocolate chip ice cream and after-dinner mints have known for ages that chocolate and mint swirl together splendidly. Just as mint tea soothes after dinner, minty chocolate feels like a clean end to the meal. Rococo Chocolates Moroccan Mint packs peppermint essential oil on top of finely chopped peppermint leaves for an incredibly refreshing impact.
COFFEE: Chocolate and coffee make for a great pairing. Instead of a cup of joe, try coffee right in every bite. Boston’s stone-ground chocolatier offers Taza Chocolate Mexicano with Coffee for a textured bar with gritty coffee grounds and hearty cocoa.
SPICES: Hot sauce in your bag and chili pepper in your chocolate: try jcoco Cayenne Veracruz Orange. This Seattle-made confection blends orange essential oil and a light dusting of chili powder into creamy white chocolate for a taster-approved experience. It’s perfect for the culinarily adventurous.
Want to try it all? Start your Chococurb subscription and discover new chocolate every month.