Chocolate Pairing: Craft chocolate goes with… everything!

There are a lot of popular guidelines out there when it comes to chocolate pairing…

The food-loving folks at Patric Chocolate want you to remember that the best chocolate pairing is the one that you like.  And thankfully for you, Patric Chocolate pairs well with just about anything (not to mention being great on its own)!

In the same way that we try numerous flavor combinations to create the highest possible quality of the special release and permanent bars in our lineup, the same idea goes for pairing our bars with food and drink items that you like. Try the Mint Crunch bar over ice cream or the Signature 70% Blend bar with a savory hard cheese like Parmesan or other aged cheeses like Asiago, Gouda, or Comté.

And let us not forget the longstanding, delicious culinary match of dark chocolate and wine. Try our 75% Madagascar Dark bar with a bold, dry red wine, such as a Cabernet or Merlot. Sip a sweet dessert wine with our Dark Milk bar or try a Port with the 67% Madagascar bar. Try your own combinations with other types of wine (or whisky!), such as sparkling Prosecca, with your favorite Patric bar for an outstanding chocolate pairing.

Get creative when pairing our chocolate with other food items. This Huffington Post article shares a variety of sweet and savory foods that pair well with dark chocolate, such as hot peppers, sweet caramel or high-quality bacon. Try some of your own combinations at home, and let us know what you think!

If trying to figure out chocolate pairings with other foods is a little overwhelming, don’t sweat it. Our wide range of dark chocolate bars are perfectly balanced to create a stellar solo snack.

An incredible amount of care is put into making Patric Chocolate by our four hardworking team members, who have such a passion for what they do.  Often you’ll find that this is the case with other craft-creators as well.  So, be sure to ask at your local fine-foods stores for products made by small companies for which quality is their raison d’être.  That way you can be sure that your chocolate pair will truly be beyond compare.


See you in the chocolate aisle!

Alan “Patric” McClure

Patric Chocolate Nib-Chip Cookies

What is delicious, buttery, chewy and chocolatey all at once?

That’s right, Patric Chocolate Nib-Chip Cookies.

Here is the recipe that will become a staple in your home:

2 cups all-purpose flour
1 tsp kosher salt
1 tsp baking soda
½ lb unsalted butter (two sticks)
1 cup dark brown sugar
¾ cup white sugar
1 tsp real vanilla extract
1 egg
¾ cup Patric Chocolate’s Roasted Cacao Nibs


  1. Preheat oven to 375 F. Adjust oven rack to middle position.
  2. Combine flour, salt and baking soda in bowl.
  3. In a mixer cream the butter and mix in sugars.
  4. Add the vanilla and egg to the butter mixture and beat to combine.
  5. Beat the flour mixture into the butter mixture until just combined.
  6. Stir in the Patric Chocolate Cacao Nibs.
  7. Refrigerate dough until cool and stiff.
  8. Drop by rounded teaspoons onto a good quality baking sheet (thin black baking sheets are not good options).
  9. Bake for about 10 minutes and remove from oven. After several minutes remove to a rack to cool.


George Washington “Patric Chocolate” Cherry Pie

Renowned Kansas City chef Jasper Mirabile of Jasper’s was on KC Fox 4 today to demonstrate his recipe for George Washington “Patric Chocolate” Cherry Pie with Amaretto. Click below and then hit play to watch his demonstration and hear his description of Patric Chocolate. He says: “This is micro-chocolate, this is unbelievable, it’s like buying a bottle of wine, you’ll taste the cherries, you’ll taste the berries, you’ll taste everything in there…”

We send Chef Mirabile our gratitude for continuing to help spread the word about Patric Chocolate!