Loved the world over for its signature spicy flavour, find out what makes ginger and chocolate the perfect unlikely combination…

If we said “spicy chocolate”, you would probably think of the time-honoured combination of chilli chocolate. But what if that wasn’t the only way to experience the sensory delight of smooth melting chocolate followed by a warming hit of spice? Enter: ginger chocolate, an underrated flavour combination that’s undoubtedly one of our favourites. Explore how this combination first came to be, and the tasting notes that make it just right. Then give it a try – we promise you won’t look back.

Chocolate and ginger: where did the pairing come from?

Ginger is beloved in both savoury and sweet creations. And with its unmistakable warmth and zingy flavour, it’s easy to see why. However, when it comes to ginger and chocolate, the origin of the pairing is a bit of a mystery. Let’s see if the spice’s journey throughout the Middle Ages will provide some insight…

Ginger originated in Maritime Southeast Asia, where it was popular for its ability to aid digestion. It was highly valuable and expensive to buy. Historians believe that it was one of the first spices to ever be exported out of Asia. However, its usage also has roots (pardon the pun) in Europe — it was enjoyed by both the ancient Greeks and the Romans.

Nowadays, foodies all over the world still adore ginger for its unique taste. Even if you’re not a keen chef, you will undoubtedly recognise the flavour of ginger from its prolific use in Chinese, Japanese, Korean, Vietnamese and many South Asian cuisines. If you have a sweet tooth, you will likely have come across sweetened ginger as an ingredient in baking.

During the 15th century, it was popular to serve a sweet treat at the end of a meal to aid digestion. Ginger was both helpful in settling the stomach and in showing a family’s wealth — it was still highly revered and expensive. Around this time, the first gingerbread recipes appeared, soon to become the festive favourite we know and love today.

Perhaps it is from here that ginger and chocolate found one another. From chocolate-dipped gingerbread biscuits to Dark Chocolate Covered Ginger sticks, we’re pleased about the combination either way.

What type of ginger is used for baking and chocolate?

There are two main types of sweet ginger: crystallised (or candied) ginger and stem ginger. Making both products starts the same way: by cooking ginger in sugar until it’s soft.

Stem ginger remains in the syrup so it stays soft and sticky. It’s ideal for baking into cakes and desserts. Crystallised ginger, on the other hand, is removed from the syrup, then dried and rolled in sugar. This process means it hardens and becomes delightfully chewy. These golden nuggets are perfect for nibbling, decorating cakes, or combining with cacao-rich chocolate.

What does ginger chocolate taste like?

Ginger is a versatile ingredient, and to only use it in savoury food would be to miss out on experiencing every note of its complex flavour profile. Its fiery nature and intriguing flavour profile of lemony citrus and pepper complement chocolate in more ways than one.

Ginger is characterised as a sweet spice, and it’s this inherent sweetness which makes it a complementary flavour to chocolate — especially when crystallised. However, it’s when ginger pairs with cacao-rich chocolate that its flavours really shine, whether that’s dark, milk, or white chocolate.

Which chocolate does ginger pair best with?

One of the things we love about ginger is the broad array of ways we can enjoy its intricate flavours. It’s this versatility that means it pairs beautifully with a range of chocolate varieties.

Dark chocolate

Our ginger chocolate range showcases the combination of dark chocolate and ginger, both in its candied form and as a natural addition to hot chocolate. Our dark chocolate is retains the characteristic mild bitterness of the cacao bean. Meanwhile, the candied ginger’s sweetness has a balancing effect on this bitterness for a just-right tasting experience that finishes with a gentle kick. At the same time, the earthy undertones in the ginger and cacao bring each other to life. The result? A perfect palate for discerning chocolate fans who don’t like their treats too sweet.

Milk chocolate

Milk chocolate and ginger is a combination usually found in ‘retro’ sweet shops, but it’s not one to leave in the past. The mild and creamy taste of milk chocolate lets the strong, spicy and sweet flavours of crystallised ginger take centre stage, and you will usually find this combination as simple chunks of ginger covered in chocolate for this exact reason. An unassuming but deserving classic.

White chocolate

Being the most mellow of the bunch, you may have assumed that white chocolate isn’t the right partner for crystallised or stem ginger – and you would be correct. Instead, we love recipes which combine white chocolate with ground ginger. Ground ginger has a stronger flavour than the spice in its raw form, bringing to the fore the savoury, woody notes which complement the mellow sweetness of white chocolate so well.

Try ginger cakes, cookies or biscuits with white chocolate chips or icing to create a flavour reminiscent of cosy Christmas treats, but delicious year-round.

Our favourite ginger and chocolate combinations

With such a deep flavour profile to explore, is it any wonder ginger is the star of so many of our products?

Our Dark Chocolate Puddles with Ginger make for the ideal introduction to this spicy combination. These bite-sized chocolate buttons are crafted from our smooth 70% dark chocolate. We’re proud of our dark chocolate. It’s a recipe we’ve lovingly created to balance flavours, with more cacao and less sugar allowing the nuances of the cacao bean to unfold as the chocolate melts in your mouth.

Combine that with the gently aromatic flavour of ginger for a comforting tingle and you’ve got a match made in heaven. We’d like to think it evokes the same feeling as sinking into a hot bath or settling down under a warm blanket.

Can’t resist warmth and cosiness? Then our next offering in our ginger chocolate range is a must-try. Our Ginger Hot Chocolate Sachets come in single serves, just waiting for your Velvetiser. We selected our 70% dark chocolate for this blend too, to create a deep and intense pick-me-up for anyone who doesn’t like their hot chocolate too sweet. The result is delicious as an invigorating start to the day or an evening wind-down.

As we’ve discovered, the feisty flavours of ginger really come to life when complemented by others. Our Hazelnut & Ginger Chocolate Selectors showcase this perfectly. These miniature morsels combine the tingly kick of candied ginger with the delightful crunch of Piedmont hazelnuts. The result is a multi-layered tasting experience that leaves you with the unmistakable warm and comforting hug of ginger.

Ginger chocolate recipes from Hotel Chocolat

Our chocolatiers have developed a collection of ginger recipes to surprise and delight with a delicate balance of spicy and sweet.

We’ve spent years getting to know chocolate as growers and makers, understanding every note of the cacao bean’s flavour. We use our wealth of knowledge to match these flavours with other ingredients and invent combinations that bring the flavours alive in new ways. Browse our full chocolate collection for other creative flavour combinations, and experience cacao’s full potential for yourself.