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Embracing Ginger and Spices in Baking and Chocolate
No other ingredients have the power to comfort and captivate quite like ginger and warm winter spices. Whether they are stirred into batters, infused into chocolate, or dusted on top of a festive dessert, these ingredients bring depth, warmth and a touch of magic to sweet creations.
By Kiera Guinnane
1 August 2025
Spices such as cinnamon, cardamom, and ginger, are staples in the winter pantry. They are not just for their flavour, but for their ability to evoke memories, feelings, and a sense of seasonal indulgence. Adding spices during baking, or to infuse doughs, creams and ganaches is a great way to add those rich aromas and comforting notes. Ginger offers a unique peppery warmth with sweet and woody undertones that balance beautifully in both confections and baked goods.
Historically, spices were prized not only for their flavour but for their perceived medicinal properties. Ginger, once a rare and expensive spice, has travelled through centuries of global cuisine, from ancient Ayurvedic texts to modern patisserie, shaping the way we season, flavour, and experience food.
Spiced hot chocolatey drinks are more than just a a warming drink. The addition of cinnamon, cardamom or chai Spice Drops to your drinks transforms your usual cocoa into a luxurious, aromatic experience. Try pairing Van Houten’s premium hot chocolate with a drop of Holy Lama Spice Drops for a comforting twist on a winter classic. These warming notes not only elevate the flavour but create the ultimate cold-weather indulgence.
Looking for a little inspiration?
Warm up your drinks menu with these spiced hot drink recipes, perfect for cosy moments or festive menus:
Ginger and winter spices are wonderfully versatile, pairing well with a wide range of flavours across different applications:
Each combination brings warmth, depth, and a touch of creativity to your creations.
From crystallised cubes to concentrated oils, our spiced product selection is designed to meet every creative need:
If you’re looking for the right chocolate couverture to pair with your chosen spice, we’ve got a wide selection to choose from:
- Ginger pairs beautifully with Veliche Temptation 64, Guanaja 70%, Fleur de Cao 70%, and Papouasie 35%
- Cinnamon tastes great with Ruby RB2, Okapi 65, Caraibe 66%, Ocoa 70%, Mexique 66%, Lactée Superieure 38% and Ghana 40%
- Vanilla would complement Intense 35, Araguani 72%, Alpaco 66%, Inaya 65%, Ocoa 70%, Chocolat Amer 60% and Zephyr Caramel 35%
- Gingerbread goes great with Ruby RB2, Callebaut Dark and Bitter, Ecuador 70%, Lactée Barry 35%, Papouasie 35% and Ghana 40%
- Tonka bean would pair perfectly with Intense 35, Guanaja 70%, Alto el Sol 65%, Jivara 40% and Zephyr 34%
- Pepper would be balanced beautifully by Manjari 64%, Veliche Okapi 65, Ruby RB2, Excellence 55%, Venezuela 72%, Callebaut Very Bitter, and pink pepper tastes fantastic with Velvet 32%!
- Saffron blends well with Fleur de Cao, Ruby RB2, Velvet 32% and Zephyr 34%
- Cloves are best paired with Okapi 65, Power 80, Exellence 55%, Alunga 43% and Blanc Satin 29%
- Anise pairs perfectly with Favorites Mi-Amere 58% and Amatika Blanche 35%, while star anise would be best with Tanariva 33% and Zephyr 34%
- Cardamom would complement both Caramelia 36% and Sao Thome 70%
- Coriander pairs best with Zephyr 34%
- Cumin is a great partner for Callebaut Very Bitter
- And Callebaut 811 tastes fantastic with a wide variety of warming spices!
Looking for a little inspiration? Browse our online recipe collection for spiced delights like:
We love to see your creations, tag us on social media @keylinkltd with all your Ginger and Spice recipes!
Kiera is a Marketing Executive, a certified sweet tooth, proud dog owner to two beautiful pups, and all about clothes, handbags and make-up.
Her favourite chocolate is Valrhona Opalys 33% White Chocolate.
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