I’ve already committed to the pun this week, and damnit, I will see it through!

1. Coffee in Your Chocolate

Working at Starbucks makes you naturally a coffee snob, which is good in this case because it offers an answer to the reason coffee and chocolate go so well together: they complement one another. Most of the Latin American coffee beans have notes of cocoa or spices that flavor the bitter edge in brewed coffee, making the richness of a bold brew similar to that of a rich chocolate. Depending on the origin of the bean, you can have more earthy notes or citrusy zest that may deepen the chocolate’s flavor with their acidity, adding a complex contrast to the baked good. Normally, I replace water with coffee in my chocolate recipes such as brownies or cake and it surprisingly doesn’t overwhelm the batter with the taste of coffee, making this a safe substitution for java-junkies and coffee-haters alike!

2. Salt in Your Icing

–Or in anything overly sweet. I know it sounds counterintuitive but the contrast diversifies the palate so you’re not overwhelmed by one flavor, allowing you to more fully enjoy the taste of whatever it is you’re eating. And don’t worry, it doesn’t have to be more than a pinch unless you want it to be; it can be as subtle or overt of an addition as you choose. Salting the tops of cookies creates that bridge between sweet and salty, making them both accessible in one treat! This also combats bitterness, such as in coffee or strong spices, so that you’re able to enjoy rich foods without the backlash of their strength.