I have just returned from a trip into the rainforest in Principe and while I was there was exposed to a whole new larder for my chocolate experiments, things like fragrant ylang ylang, micoco leaf, Osame and sweet mugungu (probably spelled wrong) 

Therefore today we’re talking about sugar and spice and all things nice! But more specifically, how to pair your chocolate with spices and which fifteen are going to be the winners for you…

‘Spices and chocolate?’ I hear you ask – well yes, why not. If you’ve been following my blog, you’ll know that chocolate is an incredibly sociable food and it loves to pair with a plethora of different things.

Salt is the most common spice to have transcended the sweet-savoury frontier and is now so commonplace it has moved out of novelty and into normality. We are also witnessing other spices making the journey from spice rack to chocolate box with things like cardamom and turmeric creating their own trendy waves. see my beetroot and turmeric truffle recipe

As you would expect I’ve been experimenting in the Xocolat Lab and found some new ways to add a new twist to your chocolate with just a sprinkle of spice. i made a fantastic ylang ylang infused ganache on and open wood fire that the community loved 

So, the next time you’re feeling adventurous, why not slide open that spice cabinet and be prepared to impress.

Here’s my easy guide to pairing herbs and spices with your chocolate:

The first thing to remember is that a pinch is perfect; you don’t need to go OTT with the amount of spice you’re using. Remember it’s just a ‘twist’ so start small and you can always add more if you want to transform your twist into a punch!