savory spice blends & rubs


Cacao has been used for generations in different cultures as a savory spice, adding depth and flavor to meats and veggies. We’ve come up with some creative combinations of herbs and spices with cacao nibs, unsweetened chocolate and cocoa powder to cook, grill and braise meat, tofu and veggies for delicious and singular dishes.

Rouge Rub

We recommend using this blend as a rub for chicken, turkey or other whole roasted fowl, salmon, or for baking or grilling thick slabs of extra firm tofu, or for roasting vegetables like carrots, sweet potatoes, parsnips and beets.


2 Tbsp culinary grade rose petals (grown organically without pesticides)

1 Tbsp cacao nibs

1 Tbsp pink peppercorns

1 tsp sumac if you don’t have sumac on hand, substitute lemon peel

1/2 tsp chili flakes

1 tsp pink himalayan sea salt

Coarsely grind in a mortar & pestle or spice mill.

Aromatic Forest Blend

This blend is fantastic on lamb, white fish like cod, sole or snapper, roasted tofu, parsnips, turnips, broccoli, roasted potatoes or stirred into mashed potatoes, as a bread stuffing seasoning or in a creamy soup.


1 Tbsp spruce needle

1 Tbsp whole rosemary

2 Tbsp dried mint leaf

4 whole juniper berries

1 Tbsp cacao nibs

1 tsp white peppercorns

1 tsp sea salt

Coarsely grind in a mortar & pestle or spice mill.

Savory Forage Blend

This umami bomb is amazing with steak or red meats, swordfish, tofu steaks or tempe, bread stuffings, in soups and stews, with black beans, or stirred into mashed potatoes and turnips.


1/4 cup dried mushrooms like shiitakes, porcini, morels, maitake

1 Tbsp unsweetened cocoa powder or chopped unsweetened chocolate

1 tsp black peppercorns

1 tsp sea salt

1 tsp each cumin and coriander seed

1 Tbsp toasted sesame seeds

Coarsely grind in a food processor, pulsing until ingredients resemble large grains.

Check out our recipes for compound butters with molé and picada spices for more spice blend ideas!

©Tavernier Chocolates LLC 2020