Although cocoa might be a weird addition to caprese salad or jalapeño poppers, it works well with stewed tomatoes and roasted chilies because of shared flavor molecules. Tomatoes and chilies are both part of the nightshade family. Meanwhile, chocolate is a member of the Malvaceae family, making it more closely related to okra and hibiscus. But all three share important aromatic compounds that help them work together. Cocoa alone contains over 600 flavor compounds — at least some of them have to line up.
Some of the main aroma compounds in tomatoes are 3-methylbutanal and 3-methyl-1-butanol, both of which feature cocoa notes, trans-linalool-oxide (shared with cocoa), and 4-methylpentanoic acid, which is shared with peppers. One of the main aroma compounds of cocoa is 3-methyltutanoic acid, closely related to the compounds in tomatoes that smell like cocoa. Shared flavinoid and aromatic compounds can help explain why tomatoes and strawberries shine together in a spinach salad, why strawberries and chocolate pair so well, and why black pepper works will all three.
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