Chocolate in savory cooking

[2] The Aztecs did not use chocolate to flavor cooking; historians Michael and Sophie Coe analogize such use to Christians making coq au vin using sacramental wine.

[10] Chocolate is paired with venison and wild boar in Tuscany, including in the sweet-and-sour sauce agrodolce.

[7] In western recipes, chocolate has historically often been added to wine sauces, such as the grand veneur [fr].

[13] In the United States, a small amount of unsweetened chocolate is added by some cooks to chili con carne to add "richness, deeper flavor, and umami.

[8] White chocolate has been used as an ingredient in savory cooking to add gloss and creaminess to sauces, counterbalance saltiness, and bring "richness" to vegetarian dishes.

[15] Contemporary chefs using dark chocolate often pair it with savory winter vegetables, such as parsnips and wild mushrooms.