When most folk think of chocolate, their mind jumps straight to the sweet stuff — truffles, brownies, ganache, and puddings galore. And fair enough. I’ve spent a good part of my career crafting sweet delights that make hearts flutter.

But here’s the twist: chocolate isn’t just a dessert ingredient. Far from it. Cocoa has been used in savoury dishes for centuries — from the ancient Aztecs’ xocolatl to West African groundnut stews. In the right hands, a touch of chocolate or a sprinkle of cocoa powder adds depth, richness, and balance that can turn a good dish into something unforgettable.

So, whether you’re a chef, a home cook, or a flavour adventurer joining me on a Chocolate Safari®, here are ten gourmet savoury recipes where cocoa doesn’t just belong — it bloody well shines.

1. Cocoa-Rubbed Venison with Blackberry Jus

Think wild Yorkshire venison, pan-seared to perfection, rubbed in a smoky cocoa and espresso blend. The jus? Rich and fruity, brought to life with blackberries and a square of dark São Tomé chocolate. Serve it with celeriac purée and kale crisps for a dish worthy of a Game of Thrones banquet.

2. White Crab Risotto with Cocoa Nib & Lemon Gremolata

This one’s a cracker. Sweet crab meat folded into creamy risotto, finished with a splash of cocoa butter for silkiness. On top? A gremolata made from lemon zest, parsley, and toasted cocoa nibs for crunch and complexity. An elegant seaside starter with a tropical whisper.

3. Smoked Aubergine & Chocolate Mole Parcels

Inspired by Oaxaca, made for a campfire or a forest cookout. Fire-charred aubergines and peppers nestled in a rich, smoky mole made with chillies, nuts, sesame, and dark chocolate. Wrap it all in banana leaf and serve with black bean purée and lime crema. Vegan, bold, and full of soul.

4. Cocoa-Crusted Cod with Beetroot & Fennel Slaw

This one’s all about contrast. Delicate cod fillet crusted in crushed cocoa nibs and rye crumbs, balanced by the bright zing of raw beetroot, apple, and fennel. The vinaigrette? A touch of Cridling honey and cocoa. Fresh, earthy, and very northern Nordic chic.

5. Beef Cheeks in Chocolate & Stout

Slow-braised beef cheeks, bubbling away in Yorkshire stout, root veg, and a generous spoon of 72% chocolate. The result? Rich, sticky, deeply savoury. A real winter warmer, made even better with mash or cocoa-infused polenta.

6. Cocoa Butter Roasted Cauliflower with Tahini & Pomegranate

A plant-based dish that feels luxurious. Cauliflower florets roasted in cocoa butter and ras el hanout until golden, served with a tahini dressing laced with cocoa powder and lemon. Sprinkle with pomegranate seeds, coriander, and hazelnuts. Vibrant, Middle Eastern, and vegan-friendly.

7. Chicken in Cocoa-Peanut Sauce (Mafé Style)

A respectful nod to West Africa. Chicken thighs braised in a silky sauce of peanuts, tomato, and dark chocolate. Rich, nutty, and absolutely addictive. Pair it with jollof rice or soft fufu. Add a dash of cocoa vinegar if you’ve made some — it cuts through beautifully.

8. Octopus with Cocoa-Charcoal Oil & Citrus Ash

For the showstoppers. Grilled octopus tentacle, kissed by cocoa pod husk smoke, brushed with cocoa-squid ink oil, and plated with burnt orange purée. It’s dramatic, deeply oceanic, and perfect for a fine dining tasting menu — or a Chocolate Safari® cookery demo under the stars.

9. Cocoa-Cured Duck with White Chocolate Goat Cheese Mousse

Here’s a fancy one for the cheese and charcuterie lovers. Duck breast cured in cocoa, juniper, and salt, paired with a mousse made from goat’s cheese, Cridling honey, and a whisper of white chocolate. Garnish with pickled cherries and a cocoa tuile for flair.

10. Wild Mushroom & Cocoa Tagliatelle

Earthy, rich, and moreish. Fresh tagliatelle made with cocoa powder, tossed in brown butter with garlic-roasted wild mushrooms and a hint of truffle. Add a few shavings of 80% dark chocolate on top and a glass of wine from volcanic soil — and you’re golden.

The Final Sprinkle…

If you’ve never cooked savoury with chocolate, these recipes might feel like uncharted territory — but cocoa has a rightful place on the main course stage. It’s not about making your dinner taste like dessert. It’s about using chocolate’s natural bitterness and complexity to enhance umami, balance spice, and deepen sauces. Misbehaving individuals.

Which recipe will you try first? Let me know tag @coeurdexocolat in your cocoa creations!