Six Ways to Get Your Summer Chocolate Kicks—Without Turning Up the Heat

By Eliza Ward

Chocolate is good for you…really! Or at least that’s what people have been telling us for years.

The more complete answer is that cocoa contains an interesting collection of naturally occurring compounds, including polyphenols and cocoa flavanols such as catechin and epicatechin. Researchers continue to study how these compounds may affect blood-vessel function and other markers of cardiovascular health.

That doesn’t mean chocolate is medicine—or that a piece of chocolate cake should be prescribed with dinner. The amount of cocoa flavanols can vary considerably depending on the cacao, how it was fermented and roasted, and how the final chocolate or cocoa powder was processed. I still prefer to think of chocolate first as something delicious, with any possible nutritional benefits serving as a particularly welcome bonus.

But, alas, it’s summer, and somehow that luscious bar of dark chocolate doesn’t seem quite as enticing when it’s 90 degrees with 90-percent humidity.

To me, chocolate connotes cool, crisp winter days: a cup of drinking chocolate in front of a warm fire, an after-dinner brandy with a steaming chocolate soufflé, or a perfect piece of dark chocolate alongside a demitasse of espresso.

During the hot days of summer, I’m more likely to dream about a ragtop road trip down Route 66, a refreshingly cool Singapore Sling at the Long Bar, or a sockeye salmon burger grilling on the barbie—not a piece of gourmet craft chocolate.

Not completely, of course. If someone offered me a nice piece of chocolate in the summer, I certainly wouldn’t want to be rude.

So, what’s a dedicated chocolatarian to do when a favorite bar can’t take the heat?

Reach for a bag of unsweetened cocoa powder. It delivers deep chocolate flavor without requiring you to melt a bar—or adding any sugar unless you choose to. Cocoa is also remarkably versatile. It can be savory, spicy, fruity, bitter, creamy or refreshing, depending on what you combine it with.

Here are six ways to get your summer chocolate fix, including savory cocoa dishes, cool drinks, and frozen chocolate desserts.

1. Rub Cocoa on Meat

Cocoa powder isn’t naturally sweet, which makes it an unexpectedly useful ingredient in spice rubs. Its roasted, slightly bitter flavor works especially well with chile, coffee, coriander, black pepper, and warm spices.

Used sparingly, cocoa won’t make your pork or chicken taste like dessert. Instead, it adds depth, reinforces the darker flavors created by the grill and helps a spice crust taste fuller and more complex.

The original Chocolate Spice Rub was inspired by an entry in the 2010 edition of The Saveur 100. That version included ground coffee, which remains an excellent—but optional—addition.

2. Sprinkle Cocoa on Your Vegetables

Cocoa tastes surprisingly good on vegetables that can stand up to substantial spices such as smoked paprika, cinnamon, cumin, or coriander.

Cauliflower is one of my favorite examples. Cocoa and smoked paprika give an otherwise mild vegetable a smoky, earthy backbone, while roasting brings out the cauliflower’s natural sweetness.

Carrots work for much the same reason. Their sweetness balances cocoa’s bitterness, while coriander adds a bright, citrusy edge. You only need a small amount of cocoa. This is seasoning, not frosting.

3. Add Cocoa to a Summer Fruit Smoothie

Summer is the perfect time to start a fruit-smoothie habit. Berries, bananas, mangoes, and other ripe fruits all have enough natural flavor to hold their own against cocoa.

Chocolate and berries are the obvious combination, but cocoa also pairs beautifully with banana, mango, orange, and tropical fruits. Start with a teaspoon or two, blend and taste. You can always add more.

If your cocoa tends to form little dry pockets, blend it first with a splash of milk, juice or yogurt to make a smooth paste. Then add the remaining ingredients.

4. Make Cocoa Part of Your Oatmeal Routine

A spoonful of high quality cocoa transforms an ordinary bowl into something that feels almost like dessert, while still allowing you to control the sweetness. Add banana, berries, toasted nuts, a little brown sugar or a drizzle of honey—or simply eat it with milk and a pinch of salt.

It’s an exceptionally easy way to add a little chocolate zip to an already comforting morning routine. 

5. Cocoa-Up Your Afternoon Pick-Me-Up

Need a nip of coffee in the middle of the afternoon to get you through the day? Add cocoa and make it a mocha.

An iced mochaccino gives you coffee, milk and chocolate in one cold glass. A mocha granita is even more refreshing: icy, bittersweet, and somewhere between an espresso and dessert.

Making either one at home also lets you decide exactly how strong, creamy, or sweet it should be. And remember: the better the cocoa, the better the outcome. Really.

6. Top Off the Day with a Cool Cocoa Dessert

Okay, these recipes may require a few minutes in front of the stove. But once the work is done, you’ll have a properly cold chocolate reward waiting in the freezer.

Chocolate sorbet is especially satisfying on a hot evening. It has an intense chocolate flavor without the richness of cream, making it a good choice for anyone avoiding dairy. A small amount of dark chocolate gives the sorbet a smoother, creamier texture.

Chocolate ice cream is the more traditional route: creamy, comforting and particularly good when made with a deeply flavored cocoa powder.

Both are easy to eat—and eat—on a warm summer night.

What Kind of Cocoa Powder Should You Use?

For these recipes, use a high-quality, unsweetened cocoa powder with a flavor you enjoy on its own. Dutch-processed cocoa has a darker color and smoother, less acidic flavor, making it especially good in frozen desserts, smoothies, drinks, and savory spice blends.

ChefShop Classic Cocoa Powder is a rich, Dutch-processed cocoa with 22–24 percent cocoa butter. It’s deeply chocolatey and remarkably versatile.

ChefShop Grande Brut Cocoa Powder also contains 22–24 percent cocoa butter, with a particularly deep color, rounded flavor, and creamy texture that works beautifully in ice cream, sorbet, sauces, and drinks.

When baking cakes or cookies, use the type of cocoa specified in the recipe whenever possible. Natural and Dutch-processed cocoa have different acidity levels, which can affect recipes that rely on baking soda for leavening. For the smoothies, spice rubs, oatmeal, and frozen recipes here, you have considerably more flexibility.

Frequently Asked Questions About Summer Chocolate Recipes

Can cocoa powder be used in savory food?

Yes. Unsweetened cocoa powder has bitter, roasted, and earthy flavors that work well with chile, smoked paprika, coriander, cumin, coffee, black pepper, and grilled meats. Use it as a supporting spice rather than the dominant flavor.

Can you add cocoa powder directly to a smoothie?

Yes, although cocoa can occasionally clump. For the smoothest result, blend it with a small amount of liquid or yogurt first, then add the fruit and remaining ingredients. You can also sift it.

Does cocoa powder contain sugar?

Pure unsweetened cocoa powder doesn’t contain added sugar. Sugar may be added separately depending on the recipe and your preferred level of sweetness.

Is Dutch-processed cocoa good for ice cream and sorbet?

Yes. Its dark color, mellow acidity, and rounded chocolate flavor make Dutch-processed cocoa particularly well-suited to frozen desserts and cold drinks.

How should cocoa powder be stored during the summer?

Keep cocoa powder tightly sealed in a cool, dry, and dark cupboard. Avoid storing it near the stove, dishwasher, or another area exposed to heat and moisture. 

Why does it cost more to ship cocoa powder during the summer?

Because cocoa powder contains cocoa butter, it must be shipped quickly (1- or 2-day Air) and with ice packs in hot months. Without this precaution, your cocoa butter may melt and solidify, compromising the quality of the product.

Cocoa powder just might be the best cure for a summer chocolate craving. You don’t need to crack an egg, turn on the oven, or pay to fly your beloved chocolate bar across the country during the hottest months. 

Stock up before the summer season, then treat yourself—not UPS.

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