Trying chocolate with savoury flavours does have an aspect of trial and error to it; however there are certain classic combinations when it comes to utilising chocolate including game such as venison and pheasant as mentioned above, as well as pork and poultry dishes, and even fish, especially meaty fish such as monk fish. Classically chefs have also used chocolate to beef up red wine sauces and reductions as well as ragouts, and even in pasta to increase the flavour of the dough. There is also a historic link with hot and spicy food, with many South American dishes combining chilli and chocolate to make beautiful tasting dishes.As well as a strong historical link with chocolate and savoury food, there is recent scientific research to suggest that foods with similar protein molecules are theoretically ideal flavour matches. This includes the totally bizarre combination of caviar and white chocolate famously and successfully combined by Heston Blumenthal, both ingredients have been confirmed to contain a protein called trimethylamine. So whatever your parents may have said, it is actually perfectly acceptable to have chocolate for dinner! Chocolate recipes from the BBC for some more chocolate food ideas.





















