Of course, There Are Herbs in My Chocolate includes spectacular desserts featuring chocolate’s sweet side. But chocolate isn’t just for dessert, and it doesn’t have to be sweet. Using chocolate to round out flavor profiles is an easy, creative way to add unexpected flair to any part of your menu. From aperitifs, to soups, to entrees to dessert, there’s a place for chocolate.

— Cocoa powder adds an earthiness to sauces and pairs beautifully with mushrooms.
— Dark chocolate can fill in the same flavor notes as red wine in stews and chili.
— Cocoa butter can add a delicate perfume to pesto and salad dressings, and take the place of butter in making bruschetta and toast.
— Cocoa nibs can take the place of nuts (especially for individuals who are allergic to nuts but not chocolate) to add an unexpected crunch to salads and baked goods.

Chocolate can handle bold flavors without getting lost. It is not surprising that chocolate is traditionally paired with chilis to make mole sauces, and with rich ingredients, such as in coq au vin, to ground them.
Sometimes, the most unexpected flavor elements can be brought together simply with chocolate. One of the best cheese courses the Royers ever had combined an apricot pate, dark chocolate and goat cheese. There’s a similar sweet-savory flavor profile in this book, in the Cheesy Pear and Chocolate Tortilini.
Chocolate can be earthy, bitter, nutty, subtle or sweet, and it’s not just for dessert. There are Herbs in My Chocolate uses everything from cocoa butter and white chocolate to chocolate infused balsamic vinegar to explore the range of tastes that can come from the seeds of a single tree.

Everyone has different tastes. Different chocolates (even those with the same percentage of cocoa mass) can taste vastly different. If you try one dark chocolate bar, and you don’t like it, try not to just say you don’t like dark chocolate. If you sample several bars, you may find a different bar changes your mind.